Arsicault continues what seems a very aggressive expansion for an artisanal independent who started very modestly - this is from today’s SF Chron:
"… Arsicault Bakery, the acclaimed San Francisco patisserie behind some of the country’s most famous croissants, is opening a new location downtown.
City business records show the bakery has registered for a location at 88 Spear St., at the intersection with Mission Street, inside a former Walgreens store. Arsicault currently operates three other locations, in the Richmond District, downtown near the U.N. Civic Center Plaza and in the Mission Rock development. "
So I’m curious! Has anyone tried - SPECIFICALLY - his plain croissant recently? Fillings and additions can mask the subtle but unmistakable flavor/aroma/texture of the highest quality cultured butter and flour.
I’m wondering because in the most recent SFBA Best Croissant competition of the 10 finalists for 2025, Arsicault wasn’t listed. I don’t know if having won previously, Arsicault isn’t allowed to be part of the competition or personally chose not to participate, or the people who voted were supposed to be voting for new names, or ???
We have not tried all of the 2025 bakeries, but we are very familiar with the Benoit, Red Bird, and Sarmentine bakeries, having tried all three several times. We don’t consider any of them to be quite the equal of Parker-Lusseau/Monterey, although Benoit comes very, very close - even closer than Rotha, whose croissants we find too big and heavy (great for sandwiches, however) despite the excellent dough.
So…any thoughts from anyone?
