The Best Bakeries in San Francisco

San Francisco has the deepest sourdough tradition in America, dating back to Gold Rush-era miners who kept wild starters alive in the Sierra Nevada. Today, the city's bakeries range from old-school sourdough institutions to cutting-edge artisan operations.

Tartine Bakery, Mission

Chad Robertson's bakery remains the most influential in America. The country loaf — available from 5pm daily — still draws a queue. The morning buns and the croissants are equally essential.

Josey Baker Bread

Josey Baker (yes, his real name) mills his own grain and bakes some of the most characterful loaves in the city. The Adventure Bread — a dense, seeded, gluten-free loaf — is a San Francisco icon.

Arsicault Bakery, Inner Richmond

Named the best bakery in America by Bon Appétit in 2016, Arsicault's croissants are the gold standard on the West Coast. French-trained Armand Arnal produces textbook lamination.

Boudin Bakery, Fisherman's Wharf

The oldest continuously operating sourdough bakery in San Francisco, baking since 1849. The sourdough bread bowls are touristy, but the mother starter has been alive for over 170 years.