Arsicault Bakery (SF)

Arsicault Bakery is turning out pastries that rival the best in Paris, no kidding! Probably the most authentic kouign amann, outstanding croissants, simple but perfect tarts. The baker grew up in his grandparents’ bakery in country France. Already selling out every day, his stuff is drawing customers from all over town and is a popular weekend destination for cyclists. Very small production, so don’t wait til late in the day if you have something specific in mind. Top ingredients and skill: a winning combination.

http://richmondsfblog.com/2015/04/08/arsicault-bakery-opens-on-arguello-offering-french-pastries-with-a-heritage/

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Technically kouignettes, but yes, they are delicious. Haven’t tried anything else there–the kouignettes are too good!

Closed for the holidays - will reopen at 7 am on Saturday January 2.

True. Since his kouignettes are closer to the real thing than I’ve seen outside western Brittany, might it be worth discussing with M. Lacayo the possibility of his making at least a few traditional sized pastries? (I realize that most of his business is personal size product eaten on the spot or take out.)

BREAKING: They also make a really delicious ham & cheese croissant.

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I had kouignettes in Paris and Dinan, but I’ve still never had the full kouign amann–because there was no way the two of us could finish one of those. I would love to see Arsicault start making them

we’ve been going there for the past few months and definitely a top-noth bakery. Their chocolate croissant is really really good. We’ve sampled a fair bit of their stuff and all of it has been delicious. I’d put it in the same league as tartine and b-pattisserie.

The selections are not as extensive as the other bakeries

Looks better than most bakery in France (which just reheat frozen dough that they bought from industrial factories).

There shouldn’t be any difference in taste between the full size kouign amann and the mini kouignettes. It’s a cake you can keep in or outside the fridge for a few days. For a small bakery, the choice of selling kouignettes is really unusual. It requires quite a lot of work but the advantage is a long shelf life.

Kouign Amann

Arsicault’s croissant - this is perfection in SF

The chocolate and almond croissants are very sweet, like 85’C/ Paris Baguette kind of sweet, and sweet enough to leave an aftertaste. Are they supposed to be that sweet in France?

I have to say I prefer Arizmendi’s/ Starter Bakery’s scones to Arsicault’s.

“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold