Arsicault Bakery

We are now OPEN EVERYDAY! Come and enjoy freshly baked pastries at Arsicault Bakery, even on Mondays!

Dear customers, Today we started redoing the floor of the kitchen. We hope to be done on Thursday and reopen this Friday, July 15th. That's one of the many things we have been upgrading since we took possession of the bakery. Unfortunately this time we have to close for a couple days! Our team is also getting bigger and soon we'll be open longer hours and add to the menu. In case you missed it, we've recently added the Raisin Kouign. A traditional French raisin roll (Pain aux raisins) that we bake like a kouign amann in order to get a nice caramelization. We hope to see you soon!

The attacks in Paris. This morning I thought I'd try to encourage our customers to help the victims of Friday's attacks. The response was phenomenal. You contributed a total of $341.58. Arsicault will match up to $500, so we'll continue tomorrow. A big, humble, heartfelt thank you. I will update the total tomorrow and find the right place to send the contributions. Merci. Armando

Lucy, can you smell it from your house? Introducing the ham and onion confit quiche!

Dear Friends of Arsicault. I’m not very good with social media. My last post here was on April 3rd . So the longer I wait to post something, the more I procrastinate. I should really tell you about these new products but it can wait until tomorrow. Well. Something that is true, that happens every day and does not wait until the next day is that Arsicault would not be possible without a lot of people’s contributions. You, our customers. You, my team, who every day produces... pastries I am so proud of. And then, there are people who have helped at critical times, in particular when Bon Appétit Magazine decided we were a pretty good bakery. Among them is Donna Otis. After the article came out, in August of 2016, she spent several otherwise perfect summer weekend days helping at the bakery. She, along with Ruth and Alice, of course, had the difficult task of taking orders from people who might have waited in line for an hour, only to be told that there was a ridiculous limit of maybe 4 items per person, and that they might have to wait for an extra 10 minutes for the next batch of ham and cheese croissants to come out! Donna would not take any form of payment but croissants. We were in the middle of trying to get our act together and not having Donna help us would have been terrible. My grandfather liked to use the expression Renvoyer l’ascenseur. Literally, it means to send back the elevator. It really means returning a favor. So today, I learned that Donna was battling stage 4 colon cancer. A GoFundMe page has been set up for her. I did that part. I will send her some goodies too. But what else could I do? Well, I thought that it might be a good reason to suddenly show up on Facebook again. So, for Donna, and as my own reminder of how little can be done without wonderful people on one’s side, please consider visiting Donna’s page: https://www.gofundme.com/let039s-help-our-dear-donna-otis-b Armando

We are now OPEN EVERYDAY! Come and enjoy freshly baked pastries at Arsicault Bakery, even on Mondays!

Dear Friends of Arsicault. I’m not very good with social media. My last post here was on April 3rd . So the longer I wait to post something, the more I procrastinate. I should really tell you about these new products but it can wait until tomorrow. Well. Something that is true, that happens every day and does not wait until the next day is that Arsicault would not be possible without a lot of people’s contributions. You, our customers. You, my team, who every day produces... pastries I am so proud of. And then, there are people who have helped at critical times, in particular when Bon Appétit Magazine decided we were a pretty good bakery. Among them is Donna Otis. After the article came out, in August of 2016, she spent several otherwise perfect summer weekend days helping at the bakery. She, along with Ruth and Alice, of course, had the difficult task of taking orders from people who might have waited in line for an hour, only to be told that there was a ridiculous limit of maybe 4 items per person, and that they might have to wait for an extra 10 minutes for the next batch of ham and cheese croissants to come out! Donna would not take any form of payment but croissants. We were in the middle of trying to get our act together and not having Donna help us would have been terrible. My grandfather liked to use the expression Renvoyer l’ascenseur. Literally, it means to send back the elevator. It really means returning a favor. So today, I learned that Donna was battling stage 4 colon cancer. A GoFundMe page has been set up for her. I did that part. I will send her some goodies too. But what else could I do? Well, I thought that it might be a good reason to suddenly show up on Facebook again. So, for Donna, and as my own reminder of how little can be done without wonderful people on one’s side, please consider visiting Donna’s page: https://www.gofundme.com/let039s-help-our-dear-donna-otis-b Armando

These croissants are three years old!!! Arsicault opened its doors exactly 3 years ago. A huge thank you to everyone. To our wonderful customers. To our incredible team. To my nephew Rafi who made it possible when he arrived in SF for his spring break the day before we opened and ended up working with me in the kitchen starting at 3 in the morning for his entire vacation. To the next three years and beyond! Thank you Armando

Thanksgiving is almost here!! We will be closed on Thanksgiving and on Friday the 25th. We'll open again on Saturday the 26th. Happy Thanksgiving from everyone at Arsicault!

Well, we've been lucky to put together a great team and look what happened. Bon Appétit magazine places us on top of their list of new bakeries in the nation! We are shocked, and we are just going to do everything we can to continue making the pastries you like. THANK YOU! http://www.bonappetit.com/story/best-bakeries-2016

Dear customers, Today we started redoing the floor of the kitchen. We hope to be done on Thursday and reopen this Friday, July 15th. That's one of the many things we have been upgrading since we took possession of the bakery. Unfortunately this time we have to close for a couple days! Our team is also getting bigger and soon we'll be open longer hours and add to the menu. In case you missed it, we've recently added the Raisin Kouign. A traditional French raisin roll (Pain aux raisins) that we bake like a kouign amann in order to get a nice caramelization. We hope to see you soon!

Thank you again. You contributed an additional $179.53 today. Your total contributions are $521.11. With Arsicault's contribution, we will send $1,021.11. We will choose where to give on Monday and post the details. Thank you, Armando

The attacks in Paris. This morning I thought I'd try to encourage our customers to help the victims of Friday's attacks. The response was phenomenal. You contributed a total of $341.58. Arsicault will match up to $500, so we'll continue tomorrow. A big, humble, heartfelt thank you. I will update the total tomorrow and find the right place to send the contributions. Merci. Armando

Lucy, can you smell it from your house? Introducing the ham and onion confit quiche!