"At this daytime Hayes Valley bakery, you’ll find gluten-free Korean desserts and pastries. The levain cocoa cookies with gooey marshmallow centers, fig-studded scones, and—our favorite—bouncy red bean cream rolls, are all made using Korean rice flour. We like pairing whatever we get here with an earthy ssuk latte that’s made seafoam green from mugwort. Take a seat at the curved bar, and watch as chefs blowtorch their cake knives in between every slice of cream roll." - julia chen 1, patrick wong, ricky rodriguez
