A chicken salad sandwich on house-made bread at B. On The Go.
I confess that my sweet tooth often rules my life.
Which is why it’s only now that I’ve finally made it to B. On The Go in San Francisco.
Typically, I’ll be so laser-focused on getting to its sister site, B. Patisserie to snag my favorite kouign-amanns that I forget everything else.
Not this time, though.
I finally made it into B. On The Go a couple weeks ago to buy two delicious sandwiches.
Just steps away from B. Patisserie.
Just order at the counter.
The sandwich shop is kitty-corner to the pastry shop. The light-filled corner spot offers soups, salads, and a few baked treats in addition to sandwiches, which are served on house-made bread, of course.
Front and center, the incredible kouign-amann from B. Patisserie, as well as a croissant and an apple brown butter coffee cake.
It’s a good thing I don’t live close to the new B. Patisserie in San Francisco’s lower Pacific Heights neighborhood — or I’d be 300 pounds.
If I lived within walking distance, it would be a far, far dangerous thing.
That’s because these are pastries worth every single calorie.
Pastry Chef Belinda Leong and business partner Michel Suas have created a very special place.
That’s because Suas, founder of the San Francisco Baking Institute, is a master of bread, which star in the bakery-cafe’s open-faced tartine sandwiches. And Leong knows her way with butter, having trained in Paris with Pierre Hermé, and staged at Fauchon in New York. She’s also headed the dessert side of the kitchen at Manresa and Gary Danko restaurants.
The result is the perfect neighborhood bakery that feels like a slice of Paris.