Le Dix-Sept Pâtisserie
Bakery · Potrero Hill ·
Botanical pastries, passionfruit tarts, croissants, focaccia sandwiches
Botanical pastries, passionfruit tarts, croissants, focaccia sandwiches
"A beloved bakery is opening a Potrero Hill outpost and will host Artillery AG’s Climate Conscious Initiative: Project Mission Mugs on Saturday, June 14 from 1 to 2:30 p.m. Attendees receive a ceramic reusable mug, glazing materials, and get their work fired in the kiln; guests must RSVP in advance. The event is framed as an anti–single-use-plastics activity tied to the bakery’s new location." - Paolo Bicchieri
"The team behind Le Dix-Sept has opened a second bakery in Potrero Hill with its staple brioche and cannelés, alongside a few new pastries like a pistachio chocolate cake and anchovy calabrian chili focaccia. There’s just one table, but this location is right across the street from the benches at Jackson Park. We haven’t been here yet, but want you to know this spot exists." - Team Infatuation
"Offers brioche, canelés, passionfruit-topped tarts, croissants, and more." - Justine Jones
"Opening November 2 in Potrero Hill, I’m excited about the new Le Dix-Sept Patisserie at 455 Carolina Street: pastry chef‑owner Michelle Hernandez, who trained in Paris and draws inspiration from botanicals, will be doing all of her baking in this official flagship and describes the space as her “lilac dream.” The grand opening rolls out longtime favorites like brioche, canelés, and chewy nougat alongside new cakes, croissants, and focaccia sandwiches, with plans for lots of seasonal specials. Standouts on the pastry case include the passionfruit tart and the anniversary cookie studded with nougat; an autumn cake of rose and vanilla bean layers filled with caramelized pears, frosted in brown sugar buttercream and decorated with mascarpone hearts and ruffles; and a current tart made with calamansi from her mom’s backyard in a crunchy sable crust topped with dragonfruit. A new sheeter lets Hernandez finally turn out layered pastries such as a lush pistachio croissant scented with orange blossom and folded with buckwheat flour, chai palmiers shaped like big crunchy hearts, and diamond danishes framing roasted, glazed sweet potatoes. On the savory side she’s bringing back a fall quiche with maitake mushrooms, warm poblano chiles, and gooey Gruyere, plus focaccia sold by the slab (chiles and anchovies or green olives and herbs) and stacked into vegetable- and fish-forward sandwiches—one features tinned Fishwife fish, sundried tomatoes, peppery arugula, and preserved lemon. Drinks lean botanical too, using coffee from woman‑owned Lady Falcon and offerings like lavender and rose lattes made with her own French lavender syrup, passionfruit‑ginger and prickly pear fizzes, and an iced hot chocolate flecked with mellow pasilla chiles. The new buildout at the foot of the Mason on Mariposa complex brings tall windows and lots of light into an industrial shell painted limewashed lilac, with pink-and-cream tile floors, cloud-like chandeliers, and gold and bronze details inspired by canelé molds; there’s also a “small pantry” retail area stocked with tea, coffee, nougat, candles, Jenny Lemons hair clips, and Bowl Cut Ceramics mugs. After 13 years of working in shared kitchens, Hernandez says it’s been challenging but rewarding to finally have her own space, and she can’t wait to welcome pastry obsessives into the pretty storefront. The shop debuts Saturday, November 2, and will be open 8 a.m.–4 p.m., Wednesday through Sunday." - Becky Duffett
"I’m excited that one of San Francisco’s most beautiful bakeries is opening a second Potrero Hill location at 455 Carolina Street this summer: the new lilac flagship will finally let baker-owner Michelle Hernandez produce and sell in the same place after years of hauling pastries from a separate production kitchen. Trained at Le Cordon Bleu and in Michelin-starred kitchens in Paris before returning to the Bay Area in 2011, Hernandez opened a Mission storefront in 2020 but struggled with pandemic delays and construction issues; the Potrero space—a modern, industrial storefront in the Mason on Mariposa building designed by David Baker Architects with tall windows, steel beams, a huge lilac lime-washed wall, and about 1,100 square feet mostly dedicated to baking—promises better parking, earlier hours, and streamlined operations. That means more of Le Dix-Sept’s passionfruit tarts, brioche knots, custardy canelés, and tooth-sinking nougat, plus consistent choux and macarons, a sheeter for layered pastries like chaussons aux pommes, croissants with fresh twists (no plain butter), a weekly focaccia sandwich with good cheese and seasonal veggies (sometimes smoked salmon), daily cake specials such as Mexican chocolate mocha, guava tres leches, or chamomile and kumquat, and coffee from Lady Falcon frothed into lavender and rose lattes alongside fizzy drinks like prickly pear. Hernandez will be on site to tend the case and greet customers, continuing her community focus of baking wedding and birthday cakes and celebrating local milestones." - Becky Duffett
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