Crepe & Brioche – San Francisco, CA: Hours, Menu & Directions

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (415) 822-2287 to check today's hours. Know the hours? Send them to us.

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1022 Revere Ave, San Francisco, CA 94124

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Address1022 Revere Ave, San Francisco, CA 94124

Phone(415) 822-2287

StyleFrench bakery

CountySan Francisco

Time zonePacific Time

From city center4.1 mi southeast

About Crepe & Brioche

Crepe & Brioche is a French bakery at 1022 Revere Ave, about 4.1 mi southeast of central San Francisco.

San Francisco has 408 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 2,028 residents. The closest neighbour on our map is Craftsman and Wolves Den, 0.7 mi away.

Hours were not published with this listing. Most French bakerys in San Francisco open in the early morning, but phoning (415) 822-2287 first is a good idea.

At a glance

Listed as	French bakery
Bakeries in San Francisco	408
Nearest bakery	0.7 mi

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What to order

Typical items at a French bakery like this one — the bakery's own selection may differ.

Full menu

Viennoiserie

Chausson aux PommesPuff pastry turnover filled with chunky apple compote, scored on top and glazed to a lacquered finish.
Kouign-AmannA Breton pastry of laminated dough layered with sugar and salted butter, baked until the outside caramelizes into a toffee-like shell.
Brioche à TêteFluted brioche with a little topknot, rich with eggs and butter, yielding a golden, faintly sweet crumb.
Croissant au BeurreAn all-butter croissant with a honeycombed interior, shattering crust, and deep caramelized color from a long, slow proof.

Pain

Brioche NanterreA loaf of buttery brioche baked in a pan from several dough balls, ideal for toast or pain perdu.
Pain de SeigleRye bread with a dense, moist crumb and earthy sourness, traditionally served with oysters and salted butter.
Baguette TraditionMade only from flour, water, salt, and leaven, with a crackly crust, irregular holes, and a creamy, wheaty crumb.
Pain de CampagneA rustic country loaf blending white and whole-grain flours, leavened with levain for a thick crust and mild tang.

Pâtisserie

Paris-BrestA wheel of choux pastry split and filled with hazelnut praliné mousseline cream, scattered with toasted almonds.
Tarte aux FraisesCrisp pâte sucrée with vanilla crème pâtissière and glazed fresh strawberries arranged in tight rows.
OpéraThin almond sponge layers soaked in coffee syrup, alternated with coffee buttercream and ganache under a glossy chocolate glaze.
Tarte TatinUpside-down apple tart of butter-caramelized apples on a pastry base, deeply amber and soft-set, often served with crème fraîche.