Petite Patisserie - An Organic Bakery - 18th street - Potrero Hill - San Francisco
* I am sad to report Petite Patisserie closed at the beginning of 2008*
*Review UPDATE* February 2007:
Sharing my deep love for Petite Patisserie's sticky little walnut tarts. Read all about them here.
*Review UPDATE* October 2006: I had the opportunity to try a selection of brioche and pastries my friend brought round to my house as part of our brunch last Sunday. Although we had already had our fill of potato pancakes, bacon and roasted tomatoes, the allure of Petite Patisserie's baked goods could not be resisted. The little frangipane and fruit tarts were all perfect. Tender, crumbly, light pastry and fillings of seasonal organic fruits. They couldn't be more delicious if they tried. And, unlike others' monster pastries, they are the a manageable size for one person to indulge in without feeling too guilty. Eat your heart out Boulette's Larder and Citizen Cake. Your pastries may look more picture perfect, but Petite Patisserie wins the taste test hands down. Scrumptious. And those brioche? What can I say? Even when they are not straight out of the oven, their buttery lightness shines through. I could eat them all day long.
Here is the original review...
The gentrification of Potrero Hill continues with the opening of a little organic bakery, Petite Patisserie, on the busy section of 18th Street. Sadly, the bakery doesn't sell bread, just pastries and cakes. I walked Bo the French Bull dog up there to check it out this morning.
I met a lady outside the patisseries eating her breakfast and asked her what she had tried. The brioche", she replied, "It's delicious, light as air". That sounded like a good recommendation to me and so I ordered one for myself and a plain croissant for Fred. The pastry chef was preparing beautiful-looking peach galettes at the window counter. The bakery is an intimate space and the staff couldn't be more eager or friendly towards their inquisitive, local customers.
The brioche were straight from the oven and still warm which must, surely, be the best way to eat them. I nibbled on it as I made my way back down the hill. Indeed it was fluffy, buttery and absolutely delicious. After every bite my mouth started watering until I tore off another piece to satisfy the yearning of my tastebuds.
The Frenchman is a harsh critic when it comes to croissants, and Petite Patisserie should take comfort in the fact he has nary a good thing to say about any croissant in America. He found their version too salty, too buttery and too dense for his taste. Personally, I liked the fact the croissants were employing so much butter in the dough, but agree that they were indeed salty. Additionally I would, like Fred, have preferred a much flakier and less dense pastry. It's early days, and after speaking to the staff, I am certain they will be working to improve on their products according to customer reaction. But I sure hope they don't change a thing about those delightful brioches...
= 1 visit. This review was a First Impression.
PS Today, in The San Francisco Chronicle, read about how online Amateur reviews [are] changing [the] approach of small businesses