Nestled in a charming backyard, this Bay Area patisserie dazzles with flaky croissants and beautiful pastries, perfect for early birds and caffeine lovers alike.
"Anne Moser moved from Germany to California in 2013, and started baking bread with a cottage license, before finally opening her bakery in July of 2019. Today, she’s putting out bread, pretzels, and other sweet pastries." - Lauren Saria, Becky Duffett
"With its naturally leavened bread and freshly baked pastries, Backhaus embodies a creative but unpretentious approach to breadmaking. Though it started in a home kitchen, the bakery now cranks out an impressive variety of sourdough loaves baked directly on the stone decks of a bread oven. Most visitors opt for the country or seeded sourdough loaves due to their versatility. For those swinging by for breakfast, the Speck & Egg is an obvious choice — a savory pastry made with a flakey, buttery croissant dough and filled with smokey Italian speck and a jammy egg. Among the sweet pastries, the pistachio raspberry croissant is a standout. It features a house-made raspberry jam and pistachio filling." - Cathy Park
"Who knew a back-and-forth between two soon-to-open Burlingame bakeries could get so tense? But the drama between Backhaus, a San Mateo bakery since 2016, and the nearly-open Bakehouse, the bakery component of new vegan restaurant Twelvemonth, is no laughing matter for the two businesses." - Paolo Bicchieri
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