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This Parachute Bakery San Francisco Review is from our visit to this new bakery, which opened in September 2025 from head bakery Nasir Armar, former Pastry Chef at Michelin-starred Sorrel Restaurant and two-Michelin-starred Saison, and partners Alex Hong (whose stints include Sorrel, Quince, and Jean-Georges in NYC) and Joel Wilkerson (former Director of Operations at Sorrel).
Parachute Bakery San Francisco Location and Hours
Parachute Bakery is located in the Ferry Building on the Embarcardero. It's open Wednesday-Sunday from 8am, and while it closes at 4pm on weekdays and 7pm on weekends, we recommend getting there by 9am for the best pastry selection, since it's popular and tends to run out of pastries.
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Parachute Bakery San Francisco Menu and Pastries
The menu includes both French viennoiserie classics, such as croissants, almond croissants, and canelé, as well as innovative twists, such as a savory pain suisse with roasted oyster mushrooms, goat cheese, and a garlic bechamel, or a croissant pastry cube filled with vanilla cremeux and passionfruit filling.
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My friend and I shared the savory pain suisse and Parachute's morning bun. I thought the savory pain suisse was a clear winner, with its buttery and perfectly crisp pastry exterior and the creamy mushroom filling. While not inexpensive, I thought it was fair given the quality of the ingredients, and could see taking it home and accompanying it with a green salad for a satisfying lunch.
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The morning bun had an especially nice caramelized top and was a bit like a miniature monkey bread, but I have to say that I prefer Tartine's morning buns, which are infused with orange zest.
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At home that evening, my family and I shared two other Parachute Bakery offerings. I thought that the Vanilla + Passionfruit Cube would be my favorite, given my affinity for tart passionfruit, but time was not kind and the pastry wasn't as crisp or flaky as earlier in the day. So while good, my recommendation is to eat it and other pastries right away, or within an hour of purchasing.
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The all-around winner was the Parachute Chocolate Entremet, whimsically designed in the shape of a croissant, Parachute Bakery's logo. The interior layers of chocolate cake, chocolate cremeux, and caramel are encased in a Valrhona chocolate shell and dusted with cocoa. It has Michelin-star-restaurant-worthy pricing, at $18, but is a worthwhile splurge if you enjoy chocolate, and is rich enough to share.
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The final treat hasn't been tasted yet, since I froze it: an Everything Kouign Amann filled with scallion cream cheese. I'll update this post once we've tried it.
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The Verdict
Parachute Bakery's pastries are textbook perfect in terms of the laminated pastry, freshness, and high quality ingredients. Our runaway favorite was the Parachute Chocolate Entremet, a chocolate and caramel symphony of flavors and textures, and second favorite was the Savory Pan Suisse, with the contrast of buttery pastry with wonderfully flavorful and creamy filling. While the morning bun was tasty, I still prefer Tartine's version.
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