“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

 “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