Saltwater Bakeshop

This is the best bakery in San Francisco! We were traveling and stopped there to get fresh sourdough bread. One of the bakers on staff, Levi, gave us the best service imaginable. Good work, Levi! You are an amazing baker and worker. We appreciate you and your bread was delicious! I highly recommend this business.

We've become regulars at the Fort Mason market, and especially love the Sunflower seed, oat bread. But, also, please bring back the walnut-fig rounds. It's so good with camembert and other cheeses.

Your Kouign-amann with the passion fruit custard has always been outstanding but the current month's savory Danish with spinach, roasted leeks & spring onions, bechamel, finished with an aleppo pepper garlic oil is spectacular. I've now gotten it twice at the Ferry Building Farmers Market on Saturday.

From SF Chronicle on 4/28/2023: “When Brittany Dunn-Holden, the chef-owner of Saltwater Bakeshop, first brought her baked goods to the Clement Street Farmers Market, the initial support from neighbors in the Richmond District made her feel like this was the place for her business to grow into. Now, five years later, Saltwater Bakeshop will be making the neighborhood its permanent home when it opens at 5901 Geary Blvd. later this year. There, about a mile away from her first market, Dunn-Holden will continue to offer her popular mochi muffins filled with seasonal jams, loaves of tangy sourdough bread and flaky croissants. Saltwater Bakeshop began in 2018 as a wsolo operation, with Dunn-Holden prepping and baking everything herself out of KitchenTown, a shared kitchen space in San Mateo from which she still operates. She began baking as a student at the Art Institute of San Diego’s baking and pastry program right out of high school, and arrived in San Francisco in 2015 to work as a pastry chef at the now-bankrupt Mr. Holmes Bakehouse chain, which helped usher in the trendy cruffin — a croissant-muffin combination. She remembers her time at Mr. Holmes as a “wonderful experience” that gave her the experience to manage her own company. Dunn-Holden planned to open her own brick-and-mortar in 2020, until the COVID-19 pandemic forced a halt to her search — and temporarily her business. Since then, the bakery has entered a few more farmers’ markets, most recently the Saturday market at the Ferry Plaza. Saltwater Bakeshop is also present at the North Beach Saturday market and the Fort Mason Farmers’ Market on Sunday.”

The bread was super good, and they were so kind!

Delicious Cinnamon Twist!

seeded sourdough is insane, can’t wait for this location