"The Buoy answers the call of all those who shun gluten and need a place to work with plenty of room and Spotify's Lo-Fi Beats playlist on loop. Red bean cream rolls are bendy and bouncy, chunks of fig crowd scones, levain cocoa cookies have gooey marshmallow centers—and they’re all made with Korean rice flour. The bakery shares quarters with the high-end restaurant, Jang, in the old Le Fantastique space in Hayes Valley. There’s a long banquette and semi-private library nook leftover from the former seafood spot. Though, our favorite place to sit is the long curved bar, where you can watch the staff heat a knife with a blowtorch in between every cream roll slice. To go along with your baked goods, order a seaform green ssuk latte that’s earthy and herbal thanks to mugwort." - Patrick Wong
