I still think its one of the top spots for egg custards in SF. Then again, its probably because its pipping hot right out of the oven when I eat one.
My preference is for the flakey layered tarts versus the cookie pastry crust. But yeah, GG bakery is getting more expensive (though they are less than a croissant…) and have more irregular hours than most places I’ve seen (I swear they’re on vacation for at least 15 weeks in a year…)
