Marisa Williams is a talented pastry chef known for her work in acclaimed bakeries in San Francisco, Copenhagen, and Berlin. She currently operates Sol Bakery Pop-Up in San Francisco.
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Highlights
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Super impressed with this bakery! We stopped by on the way to Golden gate park and everything was delicious. There was a decent line when we got there (~10am Sunday) and we're not really line people but it actually moved really quickly so it wasn't a big deal at all.
We got the sourdough chocolate cake based on reviews and it was pretty different from any chocolate cake I've had. My favorite was the gougere - absolute perfect texture crispy outside soft and s little melty inside and overall very cheesy. I did not expect it to be that good. The cardamom coconut spiral was also really delicious and crispy on the outside but soft on the inside. I had a nice, perfectly steeped oolong tea as well.
There's one table and a bench outside, but the panhandle is only a block away. I would definitely come back and try more of their pastries!
I came to try their pastries on Friday noon (was hoping to get some of their signature items but was not ready for an hour wait). By that time there were no tarts (the viral guava one and passion fruit) but the crème puff and twice baked huckleberry croissant were very good too giving the overall picture for their baking style and flavors. The custard in the puff was so tender and balanced. The crunch of croissant and the brightness of huckleberry jam was actually remarkable. I’ll definitely come back to try more if I’m around. Hope they’ll increase days of operation.
I showed up at 10 am on a Sunday and the line was not too crazy. Maybe 5 mins wait time. There was still many items left. I was pleasantly surprised. I bought the pluot almond tart, guava tart and the sesame kouign amann. Everything I tried was so yummy and most importantly not too SWEET. The stand out for me was the Guava. Definitely worth the hype. The space is not too big, so get your pastry and go. Not really a place to sit and hang out.
Arrived at 7.30a on a Saturday and was the first one but after 30min there were already 30-40 ppl. in line.
Classic Croissants were not available before 11a (same for foccacia) but everything else was and tested great.
The best was definitely the Gruyère & Mustard Croissant ($6.50)!
I’ll come back once the hype comes down a bit but in the meantime I’d recommend arriving no later than 8am if you want to have a large selection available.
Last Friday (May 1st) my friend and I got their potato focaccia. Both my friend’s and my slice were underbaked/raw in the upper interior layer. The bottom was baked, but the top half had a gummy doughy texture and visible raw pockets. The texture made it hard to finish…Sharing because it seemed to affect multiple slices from the same batch. Feel free to reply to my review I’m eager to know what happened to the focaccia.
Other items ordered chocolate cake and croissants were good.
