Fournée Bakery
Bakery · Elmwood ·
French bakery: croissants, pastries, bread, pizza
French bakery: croissants, pastries, bread, pizza
"The classic Berkeley bakery where he interned and later spent a decade working — the same kitchen that trained Jackson Schnetz of Forma Bakery — played a formative role in his career. He credits baker and pastry chef Frank Sally of that bakery for taking him in during and after that inaugural internship, and it was ten years in that kitchen that 'blew by' before he briefly stepped away and worked in warehouses." - Paolo Bicchieri
"Follow the trail of buttery croissant flakes to Fournée, a tiny bakery in Berkeley that makes incredible French pastries. The line that spills outside is inevitable, so patiently wait your turn with the AM dog-walkers and cyclists. They’re all here for pain au chocolat that aren’t overly heavy, sugar-kissed morning buns, and golden brown scones. Leaving with a boxful of sweet things is the main objective, but the ham and egg croissant—a hypnotic swirl of pastry layers, curly-edged ham, and a fudgy whole egg baked inside—should be your savory option." - Julia Chen
"Some say this low-key Berkeley bakery has the best croissants in the Bay Area, rivaling even those of much-loved Tartine Bakery. The ham-and-cheese croissant is renowned for its flaky, buttery exterior and savory insides, while the pain au chocolate is unrivaled in the area. There’s usually a line but it moves quickly, due to an efficient staff and customer base who knows what to order." - Dianne de Guzman
"I learned that Jackson Schnetz spent the last three years working at Fournée in Berkeley where he ran the viennoiserie program, experience he’ll apply as he runs the pastry and bread program at Forma." - Paolo Bicchieri
"The East Bay refuses to be bested when it comes to croissants. Try to tell someone from Berkeley to go to Tartine, and they’ll say they have Fournée. Frank Sally is a former instructor at the San Francisco Baking Institute, and his layers are textbook. Several varieties sell out fast, but the ham and egg croissant, shaped like a cup and sprinkled with chives, is a heavenly one-handed breakfast." - Becky Duffett
