Golden Gate Bakery
Chinese bakery · Chinatown
1029 Grant Ave, San Francisco, CA 94133
Highlights
Famous for flaky, buttery egg tarts with a custardy filling
Famous for flaky, buttery egg tarts with a custardy filling
"A destination bakery celebrated for Hong Kong–style egg tarts; the freshly baked dan tat are prized for a perfect crust-to-custard ratio, featuring a jiggly custard and a buttery, flaky crust that many consider the ideal rendition." - Melissa Kravitz Hoeffner
"There’s always a line at Golden Gate Bakery, but the egg custard tarts, with their flaky crusts and jiggly fillings, are well worth the wait. Their other pastry selections are also excellent—especially the mooncakes, which come in a variety of flavors including white lotus seed, winter melon, and mixed nuts with ham. Keep in mind that the hours at this Chinatown bakery can be unpredictable—it can sometimes close without notice for days or even weeks at a time. It's best to call ahead and hope someone picks up." - megan zhang, julia chen 1, patrick wong
"This Grant Avenue bakery is somehow the people’s champ, the prizefighter, and the underdog story all wrapped into one. Closed since 2020 due to the pandemic’s impacts, this bakery reopened to incredible fanfare in early January 2024, hopefully for good. The Hong Kong-style egg custard tarts have a reputation that is not outsized even a little bit: likely, these are San Francisco’s favorite egg tarts. Word to the wise: Call the bakery beforehand to ensure they’re open." - Dianne de Guzman
"An egg-tart standard-bearer in Chinatown known for famously fickle, ever-changing business hours — a must-check for visitors seeking a classic Chinese bakery experience." - Dianne de Guzman
"Another Chinatown spot with easy access to cash is Golden Gate Bakery. While we can’t guarantee that they’ll actually be open, if you happen to catch the gates up, stow away some bills from the multiple banks on the same block before getting in the guaranteed line. Their egg tarts are unmatched, with perfectly wobbly custard and flaky, golden-brown edges." - julia chen 1
