Published February 13, 2013
Tale of the Tape
B. Patisserie vs. The Mill
Valentine’s Day. It’s coming tomorrow, and there’s nothing you can do about that. Except prepare.
Herewith, two new bakeries that have opened up 12 blocks away, one day apart. They’re called B.
(left) and The Mill
(right), and we’ve broken them down for you,
Parisian: massive gilt-edged mirrors
and tons of marble.
Coffeehouse-y: white, herringbone-tiled walls
, salvaged Douglas-fir honeycomb shelves and an outdoor patio in
The Mill. Patio trumps marble.
A vet from Manresa, and Gary Danko,
who’s also made pastries in Paris, Barcelona and Copenhagen. Oh, and tartines from the founder of the San
Francisco Baking Institute. (It’s the Stanford of baking.)
A self-taught bread maker who used to be an elementary school science
The Mill. Because that bread maker’s name: Josey Baker.
Macarons inspired by such American
delicacies as... Whatchamacallits and Lemonheads. Try the kouign-amann, which is like an
extra-sugary/buttery croissant. Oh, and it’s all served from a special case designed to keep everything at
the right temperature.
Classic bakery stuff. Cookies. Coffee cake. Brownies made with Four Barrel
espresso. Plus the toast. You haven’t had toast until you’ve had this toast.
No real losers here, but... seriously, Lemonhead macarons. B. Patisserie. With
2821 California St
San Francisco, CA 94115
736 Divisadero St
San Francisco, CA 94117