Oh, San Francisco. How I love you and your ever growing list of hip cafes and bakeries. But what does it take to stand out in a city so obsessed with a cup of coffee and a nice place to sit? Butter. Flaky butter is your answer kids! And the best place to get that is Arsicault Bakery right off of Clement street in the Inner Richmond.
Indulgent? Yes. Long Lines? Definitely. It’s not surprising though after being named by Bon Appetit Magazine as The Best Bakery in the Country for 2016. YEP! That good!
Now you’re probably wondering, well what do I get? Or, Can I get something other than a plain croissant? The way I would go about it if I was going again for the first time, would be to grab the croissant. You just need to. It gives you an idea as to how much attention these little gems get, and how much passion is put into the craft. My personal favorite and something I try at all of the French bakeries is the kouign amann. Flaky, caramelized goodness right there!
Let’s back up here for a second though, because I really want to identify what makes an incredible croissant. First, we’ll take the outer layer. When you bite into a croissant, it should flake into pieces, preferably it will quite literally be raining flakes of butter and flour. And although that flake has now consumed the front of your shirt, and your pants, the inside is soft. So soft. Like really really soft. That does it for me guys. I’m off to get one tomorrow.
Oh, and be sure when you go to Arsicault Bakery, try and go as early as possible. Know and expect that the lines are long but quick and it’s all very worth it.