We are delighted to offer delivery to your desk or door through Caviar Delivery. Host a make-your-own croque party for your work team, or a Sunday morning family brunch with a carrier of Verve Coffee. We offer dozens of salads to choose from, including perfectly paleo niçoise with wild caught tuna, rotisserie prime rib, frisée lardon, and for vegetarians, chèvre beet and garden salads. With fresh baked bread sandwiches, choose-your-own bistro bowls and boards, organic rotisserie and vegetarian entrées, our all day menu has something for everyone.
Since opening in 2013, Le Marais Bakery in San Francisco has wowed customers with authentic French croissants that transport them to Paris with every flaky, buttery bite. Now you can enjoy a sampling of Le Marais' finest at home through Williams Sonoma, frozen and ready for baking in your own kitchen. Served warm from your oven, they offer a delicious taste of the bakery's favorites and make a wonderful spread for breakfast or brunch.
Place frozen croissants 3 inches apart on parchment-lined baking sheet and let thaw at room temperature for 8 hours. Preheat oven to 375˚F. Make egg wash by stirring 1 egg with 1 tsp. water. Lightly brush egg wash over croissants. Bake until golden brown, about 17–20 minutes. Serve warm or at room temperature.
Place frozen croissants 3 inches apart on parchment-lined baking sheet and let thaw at room temperature for 8 hours. Preheat oven to 375˚F. Make egg wash by stirring 1 egg with 1 tsp. water. Lightly brush egg wash over croissants. Bake until golden brown, 20–22 minutes. Let your croissants cool and serve warm or at room temperature.
Place frozen croissants 3 inches apart on parchment-lined baking sheet and let thaw at room temperature for 8 hours. Preheat oven to 375˚F. Make egg wash by stirring 1 egg with 1 tsp. water. Lightly brush egg wash over croissants. Bake until golden brown, about 17–20 minutes, then cool (complete the first bake the day before you plan to serve these).
Using a serrated knife, slice croissants in half horizontally. In small saucepan, heat 1 cup sugar in 1 cup water (optional addition: 1/2 teaspoon orange rind or a drop of orange liqueur). Simmer and stir for 1 minute until sugar dissolves. Cool to room temperature. Dip each croissant, on both sides, into syrup.
On parchment-lined baking sheet, spread 2 Tbsp. almond filling on bottom half of each croissant. Place other halves on top and spread 1 Tbsp. almond filling over each. Sprinkle each croissant with sliced almonds. (Leftover almond cream can be stored in the fridge for up to 1 week.)
Preheat oven to 325˚F. Bake until golden brown, 30–35 minutes. Let cool and, if desired, dust with powdered sugar. Serve warm or at room temperature.
Place frozen pastries 3 inches apart on parchment-lined baking sheet and let thaw in the refrigerator overnight. Preheat oven to 375˚F. Make egg wash by stirring 1 egg with 1 tsp. water. Lightly brush egg wash over pastries. Bake until golden brown, 15–20 minutes (please note that some of the butter and sugar may caramelize on the baking sheet). Let cool and serve warm or at room temperature.
Place frozen pastries 3 inches apart on parchment-lined baking and let thaw for 1 hour, then place in buttered cups of standard muffin pan and let thaw for 7 hours. Preheat oven to 375˚F. Make egg wash by stirring 1 egg with 1 tsp. water. Lightly brush egg wash over pastries. Bake until golden brown, 15–18 minutes.
Pain aux Raisins:
Place frozen pastries 3 inches apart on parchment-lined baking sheet and let thaw for 8 hours. Preheat oven to 375˚F. Make egg wash by stirring 1 egg with 1 tsp. water. Lightly brush egg wash over pastries. Bake until golden brown, 15–18 minutes.
In the Castro
498 Sanchez at 18th Street San Francisco, CA 94114
Bakery 7 am to 7 pm Bistro 9 am to 3 pm
In the Marina
2066 Chestnut at Steiner Street San Francisco, CA 94123
Bakery 7 am to 7 pm Bistro 9 am to 3 pm
In the Polk Gulch
1138 Sutter Street between Polk and Larkin San Francisco, CA 94109
Bakery 7:30 am to 3 pm Bistro 9 am to 3 pm
COMING THIS SPRING 250 East Blithedale Avenue, Mill Valley
Whether you are hosting an intimate brunch, team building, holiday soirée, or large reception, Le Marais owner Patrick Ascaso works with every host to create a custom menu, offering a variety to choose from, including our traditional French entrées, rotisserie meats, cheese raclette, roasted seasonal vegetables, house baked breads, all served with the finest French pâtisseries. Our croissant making parties, quiche and croques breakfasts, brunch board buffets, caviar canapés and champagne cocktails, and seasonal family style dinners are among our guests’ favorites.
At our café locations at 2066 Chestnut in the Marina, 498 Sanchez in the Castro, 1138 Sutter in Lower Nob Hill, and in our 3,000 square foot venue Le Marché at 1144 Sutter, we host private and semi-private events from 15 to 150 guests. Our cafés have held wedding receptions and landmark birthdays, been voted by 7x7 as top Instagramable spots, hosted Instagram’s InstaMeet and corporate commercials and photo shoots for national brands like Visa, Uber, Jockey, Cisco, and Sezane. We arrange space rentals through Peerspace as well as directly with our guests, and we are happy to work with outside caterers and event rental companies.
Le Marais Bakery opened in July 2013 in the Marina neighborhood of San Francisco, whenowner Patrick Ascaso sought to recreate the boulangerie of his childhood in Arpajon, France. Since then, this family-owned bakery and bistro has been serving quality interpretations of classic French dishes and artisanal pastries made with the very best organic and local ingredients.
In our kitchen, croissants are small batch crafted with a combination of local and French butters and freshly milled organic flours. Our doughs are made with all-natural, house-made starters and long fermentation periods. Executive Pastry Chef Hikari Hori creates new pastries inspired by the season, filled with the fruits and vegetables fresh from the market.
As much as possible, we work with organic ingredients from the Bay Area farmers we’ve partnered with since we’ve opened. We take a lot of care in sourcing flour from Central Milling, our dairy from Straus, butter from Normandy, France, an old mustard owner Patrick Ascaso loved as a child, berries or apples from the best growers, and though we serve many vegetarian meals, we also source sustainably raised and organic meats.
We start with whole ingredients, because we believe the best meals are about letting those flavors come through, and we follow those traditions of the local bistros that you find in most French towns, where the food comes from the region and celebrates all that is great in the community.
For the past five years, we have been creating hundreds of pastries every day out of 300 square feet, and finally we have moved into a commissary kitchen in the Lower Polk/Tendernob neighborhood, a 5,000 square foot state-of-the-art commissary/croissanterie where you can come in and see how we make our croissants and pastries by hand every day.
“Amira Atallah first tasted a pain au chocolat with banana on a recent trip to Paris with her husband. After returning home, she stumbled upon Le Marais and purchased the bakery's own version. ‘You taste it and you're mentally transported back’ to Paris, the 42-year-old says.”— The Wall Street Journal
“When is a jelly doughnut not a doughnut? When it's made by Le Marais, a micro-chain of bakeries named for one of Paris' coolest neighborhoods that just opened it's third location in the Castro. Here, the plush pastry is called a beignet. But semantics aside, this is one fine pastry. The brioche dough is malty and airy, lofted with levain instead of yeast. The beignets are greaseless though fried in oil, coated in crystals of sugar and filled with just the right amount of house made jam (flavors according to the season) which is to say not so much that it gushes out when you take a bite." — Jessica Battilana, Edible San Francisco
“Le Marais is a really good bakery — you can tell by seeing the lines that form during the day to purchase the bread. Even before tasting anything, you can understand why just by looking at the perfectly bronzed exteriors of the beautifully baked loaves, rounds and baguettes. No wonder the place has been a hit since it opened more than a year ago.” — Michael Bauer, San Francisco Chronicle
“As the name implies, you’ll find all things French and scrumptious here. Drop by for a decadent chocolate-banana croissant or a loaf of rustic levain, but linger for a heartier bite – think thoughtfully-prepared salads, sandwiches, and toasts – at the adjacent bistro.” —Food & Wine
“Named after a stylish district in Paris, this bakery exudes French charm. Once you enter, it’s almost impossible to choose just one treat, with lush fruit tarts, buttery pains au chocolat and freshly baked bread all on display.” — WhereTraveler
"Flaky croissants, classic French nibbles and coffee are among the treats you’ll find in this charming cafe."—Marin Magazine
“Move over, Tartine Bakery—Le Marais might just be San Francisco's best French patisserie. The bakery is drawing attention for its delicious, authentic Parisian pastries… While enjoying Le Marais’ French treats, also take a minute to savor the charm of the shop. Stylish design details fuse the best of youthful San Francisco with old-world Paris.” — Condé Nast Traveler
“The signature item is the divine pain au chocolat et banane, flaky croissant dough stuffed with chocolate and thick pieces of banana. Delicate pastries are beautifully decorated with edible flowers, and all bread is baked on-site.” — Fodor’s Travel
“Are you dreaming of the flaky croissants that can only be found in the pâtisseries of Paris? Head to Le Marais, a tranquil oasis of a bakery on bustling Chestnut Street. If you’re lucky, they’ll be pulling a fresh batch of the light, incredibly buttery, melt-in-your-mouth pastries out of the oven.”— Forbes
“At San Francisco’s Le Marais, the beautiful artisanal bistro and bakery, the crowds come for many reasons. Some arrive just past dawn for the best Kouign-Amann and croissants this side of the Atlantic Ocean. Others come for lunch… and then back for dinner. The place is always humming with happy people.”— FoodNetwork.com
“This perfect bastion of all things Parisian has expanded into a bistro restaurant that serves some of the most exciting new fare in the city.” — OpenTable.com
“Judging from the rave reviews from already repeat patrons, Le Marais has found a sweet spot on Chestnut to make a Parisian pastry lover’s dream come true.” — Marina Times
“Le Marais Bakery, named after a particularly lively and well-loved district of Paris, is already becoming a locals’ hangout. The bakery features a small but well-selected spread of Paris-worthy pastries, tarts, croissants, and breads.” — Bay Area Bites, KQED
“Le Marais began as a bakery of salt-kissed levains, and the sort of pretty, polished French pastries one sees at better bakeries in Paris… Artful, restrained food that allows seasonal ingredients to shine in a rarefied light.” — San Francisco Examiner
“As Bar Tartine and Le Marais attest, the bakery-restaurant is on the rise in San Francisco. It makes sense: We love handmade breads and pastries. We also adore tiny, chef-driven restaurants.” — San Francisco Chronicle
“Parisian inspired farm-to-table pastries, meal options for breakfast, lunch, and dinner, and a full bar. You need to stop by and try their almond croissants.” — Thrillist
“Everything going on in the Marina's new Le Marais Bakery feels so perfectly San Franciscan; giving a nod to artisan techniques of the past while utilizing our local gems in an ingenious way. With a name inspired by the trendy Parisian quarter, the bakery is a traditional patisserie at heart, but instead of powdered sugar and a few raisins, they're incorporating things like kale, pear, TCHO chocolate, and Cowgirl Creamery Cheese to make breads unique.” — 7x7
“After moving to the U.S. for business school, Patrick Ascaso pined for the pastries of France. Two decades later, he opened up shop in San Francisco, where the team has won endless accolades for the naturally leavened bread made with locally milled organic flour, and their levain-based viennoiserie, painstakingly crafted from countless layers of fermented dough, cultured butter, and air.” — Bake magazine
“Since Le Marais Bakery opened its doors in the Marina, their Parisian style of baking has grown in popularity, featuring flaky croissants, bread and pastries made using artisanal recipes from France.” — Eater.com