B. Patisserie: Parisian: massive gilt-edged mirrors and tons of marble.
The Mill: Coffeehouse-y: white, herringbone-tiled walls, salvaged Douglas-fir honeycomb shelves and an outdoor patio in back.
The Edge: The Mill. Patio trumps marble.
B. Patisserie: 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.)
The Mill: A self-taught bread maker who used to be an elementary school science teacher.
The Edge: The Mill. Because that bread maker’s name: Josey Baker.
B. Patisserie: 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.
The Mill: 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.
The Edge: No real losers here, but... seriously, Lemonhead macarons. B. Patisserie. With authority.