San Francisco’s Arsicault Bakery has been named “Bakery of the Year” by Bon Appétit magazine for its unparalleled array of buttery croissants.
The food and culture magazine named Arsicault number one for its “croissant that’s simultaneously so preposterously flaky it leaves you covered in crumbs, so impossibly tender and buttery on the inside that it tastes like brioche, and so deeply golden that the underside is nearly caramelized.”
The bakery, located in the Inner Richmond District of San Francisco, has been serving French pastries for a little over a year since its opening in April of 2015. The owner of the bakery, Armando Lacayo, got the idea from his great grandparents, who owned the original Arsicault Boulangerie in France. After working in mutual funds, Loyola took up baking in his home about 15 years ago.
Lacayo said that baking is a more satisying career for him than finance ever was. Arsicault specializes in kouign-amann and almond croissants, according to the bakery’s Yelp page.
The best bakery was determined after two editors of the magazine spent months on the road sampling various restaurants, according to Bon Appétit’s website. Arsicault beat out ‘Boulted Bread’ in North Carolina and ‘Moxie Bread Co’ in Colorado, who were named the runners up.
The new title will likely add to the long list of existing fans of the bakery. “Arsicault Bakery in the Inner Richmond deserves every bit of Bon Appétit’s 2016 bakery of the year award,” San Francisco resident Aron Hegyi tweeted on Friday. “Just prepare yourself for the line.”
People snaked around the tiny bakery on Friday morning, waiting up to an hour to get a bite of the delicious pastries.