Another of the big openings that are about to change everything on Divisadero, Belinda Leong’s b. patisserie, is almost ready for its close-up (see also Bi-Rite Divisadero, The Mill). Last we heard it would be opening this week, but there are still a couple of inspections holding things up, and the Scoop reports that the TBA date is now coming within a week or two.
The space at 2821 California Street (at Divis) was formerly home to a crepe place, and Leong has partnered with bread guy Michael Suas (Thorough Bread, TMB Baking) on the project. And we should note that this will be the third project by a prominent local pastry chef to debut, after Yigit Pura’s Tout Sweet and William Werner’s Craftsman & Wolves, with Michelle Polzine’s 20th Century Café still due this spring.
As the Scoop reports, Leong has a custom-designed pastry case with temperature-controlled marble surfaces that can be set to properly store whatever sits on it — colder for certain pastries, and room temperature for baked goods like her signature kouign ammans.
There will be Four Barrel coffee at the 25-seat café, as well as some savory, open-faced tartines. We’ll update you as soon as the firm date is set.