Le Marais Bakery. The French side of SF

It was in 2013 that Le Marais opened in San Francisco. Trying to feel closer to home, owner Patrick Ascaso recreated a boulangerie he remembered from Arpajon, France. He wanted to bring all the local tastes and textures from there to his new home and make croissants filled with layers of butter, pain au chocolate filled with dark chocolate to balance the fattiness of the croissant, and chausson aux pommes that tastes fresher than one would expect. Every viennoiserie is made with local and French butter, organic flour, and the best local ingredients as they firmly believe that the taste comes not only from the knowledge of making but the source itself. Breakfasts there are magical, but be prepared – very generous (we even took my granola away for the next day’s breakfast) from simple sandwiches and salads to monsieurs and oeufs (eggs). 

Story and pictures: Signe Meirane
Camera: Sony Alpha 7s
Flying with Turkish Airlines