The Pastry Cupboard specializes in made to order pies and desserts and has a great variety of food and desserts available on a daily basis. Everything we make is made in house using locally sourced and fresh ingredients. Whether its a quick fix for your sweet tooth, espresso or coffee, a breakfast croissant sandwich or a leisurely lunch of hand tossed pizza or a focaccia sandwich we know you will enjoy what we have to offer. We first opened our doors on the corner of Market and Franklin during Fall of 2011 and have been serving an eclectic mix of regulars, out of towners, and new customers ever since. Our corner location with its large windows and high ceilings is the perfect spot for a production kitchen, retail area and acts as a wonderful community hub. We welcome you to come and join us!
Pastry Chef and Owner of The Pastry Cupboard
My biggest influence was my mother, a fantastic cook and strong advocate for good food. Every meal was special and carefully crafted in flavor and presentation. This inspired me to create unique desserts as a Pastry Chef. Before starting The Pastry Cupboard, I was the Executive Pastry Chef at The Slanted Door. Prior to this, I was the opening Pastry Chef for Bradley Ogden’s Lark Creek Steak in San Francisco, the Executive Pastry Chef at Restaurant Lulu in San Francisco, and the Pastry Chef at The Plumed Horse in Saratoga. As a result of my broad experience with different cuisines, I developed my own style of flavors and presentation. I am happy to share the talent which allowed me to succeed as a pastry chef in these fine dining establishments of San Francisco, one of the food capitals of the world. From plated desserts to wholesome fruit pies, it’s all good food to me.