What's New at B. Patisserie (A Lot!)

bpatisserie-kouignamann.jpeg

B. Patisserie’s location in Seoul will feature golden sesame and red bean kouign-amann. All photos: © tablehopper.com.

bpatisserie-mochi.jpeg

Meet Mochi Mochi, coming soon with mochi doughnut holes and flavored milks!

bpatisserie-tart.jpeg

Citrus cheescake (a preview of one of the desserts at the upcoming dessert bar).

Last week, I got to attend the fifth birthday party of SF pastry and viennoiserie favorite ~B. PATISSERIE~, and business partners Belinda Leong and Michel Suas had so much news to announce, it made me wonder when they sleep. First up, they are expanding to Seoul, Korea, and opening in late April! We got to taste some of their Korea-bound creations (which are only going to be available there, sad face), like gochujang cheese sablé; hodo, or kinako, or golden sesame and red bean kouign-amann; and a gorgeous barley tea tart.

Next up, Leong is launching a new brand, a completely different concept called Mochi Mochi, based on mochi doughnut holes (and some are stuffed with pastry cream!) in flavors like baklava, horchata, and Boston cream. She will also be serving flavored milks (iced or hot) in flavors like chocolate, strawberry, green tea, and cookies and cream. Like B., it’s going to start as a pop-up at venues around town while she looks for a permanent location.

And then (I know!), they are also launching a new “happy time” and dessert bar at B. Patisserie. The plan is to open once a month Fri-Sat 6pm-10pm and offer some savory bites and snacks that are happy hour meets teatime, like cured trout crostini with lemon ricotta. Another bite we had was the banh meatball, a play on a banh mi sandwich, with char siu pork belly that was confited, breaded, and fried (!!), topped with a Kewpie remoulade with pickled vegetables used in banh mi, plus jalapeño and cilantro. (You and I both already know you want this.) And don’t forget, they have a beer and wine license! They will also offer a trio of desserts, like citrus cheesecake and an apple tart with vanilla Chantilly—it ends up Leong missed plating desserts in the restaurant world, so this is her way to get back to that.

I will keep you posted on all these developments. In the meantime, don’t forget that it’s the annual lunar new year explosion of flavors over there (until March 4th!), when you can preorder black sesame kouign-amann, honey mandarin or milk tea tarts, and “pineapple” custard buns. 2821 California St. at Divisadero.