San Franciscans line up around the block to buy the pastries from this bakery in the Ferry Building that opened a year ago. The reason: You won’t find better or more unique creations anywhere. Chocolate croissants forego the traditional shape and are formed into a cube for even distribution of the rich filling. More than 100 layers of laminated pastry hold the surprise of passion fruit. Each shape and taste is unique. Owner Alex Hong, who also is the chef behind the Michelin-starred Sorrel also opened Arquet last year, the wildly popular restaurant behind the bakery. For our brunch, Hong and his crew will augment the pastries with omelets and others breakfast items, served in the handsome Arquet dining room with its magnificent views of the Bay.
Stay tuned for more information, including pricing and menu.