Breadbelly
Coffee shop · Inner Richmond ·
Asian American bakery-cafe with kaya toast, inventive pastries
Asian American bakery-cafe with kaya toast, inventive pastries
"The matcha from Breadbelly is technically a matcha cappuccino, but you should still know all about it. At this Asian bakery and cafe in the Richmond (with another location in Dogpatch) the cup arrives with foamy bubbles and a mesmerizing fresh-cut-lawn hue. It actually tastes like matcha—sweetener and milk don’t drown out the flavor—the ideal pairing for their also-green masterpiece of a kaya toast." - julia chen 1, patrick wong
"Anyone on the east side of the city now has much easier access to SF’s best kaya toast. Breadbelly’s second location is at Pier 70 in Dogpatch, and has the same excellent Asian-influenced pastries and sandwiches. There’s also plenty of sidewalk seating." - julia chen 1, patrick wong
"Breadbelly's kaya toast, topped with bright green squiggles of coconut pandan jam, has been a mainstay on social media feeds since this place opened in 2018 (they've since expanded to a second location in the Dogpatch). And while the dimension-altering toast deserves its fame, everything else at this Asian-inspired bakery deserves your attention, too. The menu at this Richmond spot changes pretty frequently, which is part of why coming here is so exciting—there’s always something new to try. You’ll marvel at the extensive list of daily sweet and savory pastries, which includes a soft milk bun that explodes with silky sweet coconut pandan cream when you bite into it. Or if you come by on a weekend, you can get into even more of their seasonal rotating specials, like a not-too-sweet macadamia nut croissant tart with delightful caramelized edges. For something more filling, opt for bigger dishes, like a surprisingly light char siu sandwich so big it fills an entire takeout box or the biscuit smash with a charred black pepper pork sausage. Narrowing down your options will be a test of self-restraint. But if it’s your first time, start off with the kaya toast for a foolproof path to success. Food Rundown Kaya Toast You’ve probably seen the kaya toast on your Instagram feed at some point since Breadbelly opened—and it’s as delicious as it is photogenic. A slice of milk bread is decorated with a squiggle of green coconut-pandan jam and finished with flaky salt, giving it an excellent sweet-savory balance. photo credit: Sarah Felker Char Siu Sando If you’re coming by Breadbelly for lunch, this sandwich is a fantastic option. For starters, it’s massive. It’s also stuffed with a generous amount of glazed char siu, cucumbers, lettuce, and red onion. Thick slices of toasted milk bread hold it all together perfectly. photo credit: Sarah Felker Kakiage Egg Salad Bunwich Creamy egg salad, lightly battered tempura, and cucumber pickles make this a texture-packed hit. The kakiage gives every bite a nice added crunch. photo credit: Sarah Felker Biscuit Smash The breakfast sandwiches rotate, but our all-time favorite is this golden-brown biscuit. It's got a smashed sausage patty wedged in the middle, plus a scallion chimichurri that should be a required condiment at all SF restaurants. photo credit: Julia Chen" - Julia Chen
"Even on days with 100% cloud cover, the parklet at Breadbelly is so full you’ll have to hover near the gaggles of farmers market-goers, families, and cyclists to swoop in for a seat. The Asian-influenced bakery draws hordes thanks to their phenomenal pastries, from kumquat croissants to a buttery biscuit sandwich with a smashed pork patty. The odds of running into an old yoga crush while cutting into a thick slab of kaya toast are dangerously high. Anyone who “tried to get into sourdough” once" - julia chen 1, patrick wong
"Breadbelly is an Asian bakery in the Richmond that always keeps a couple breakfast sandwiches on rotation. If it’s the capital-D decadent biscuit smash with crispy black pepper pork sausage and american cheese, put a busy block on your calendar and do whatever it takes to get there. But what really makes this sandwich is the charred scallion chimichurri, which should be a legally required condiment at every restaurant in the city." - patrick wong, julia chen 1