The Secret to Scoring Baker Doe
BY TAMARA PALMER
In the three years since I profiled Baker Doe in the San Francisco Chronicle, this secretive and highly skilled pastry operative has managed to stay below the radar despite the international attention that followed. I’ve remained a faithful customer of their hard-to-get Sunday San Francisco deliveries and understood why they gave it a six-month rest this year — but I’m happy that they returned today with six new ideas.
They get bored easily, so these particular pastries may never be seen again, but if you’re in SF and want a chance to have these delivered to your mouth, all you need to do is visit the Baker Doe Facebook page at 1:30 p.m. sharp on active Fridays (which are usually teased with some photos on Instagram in the days leading up) and correctly submit your order as quickly as you can — production is small batch, so they sell out in minutes.
Here’s a look at today’s comeback menu:
Bicolor croissant with pink guava pastry cream and chocolate shard
Cubic Wave with white chocolate kombu pastry cream
Hickory smoked coconut double baked croissant (also pictured up top)
Danish with golden kiwi, pineapple pastry cream and dark chocolate swirl
Butter croissant with black sesame lava and peanut dust
Almond and quince confiture double baked croissant
