At Modern Luxury, connection and community define who we are. We use cookies to improve the Modern Luxury experience - to personalize content and ads, to provide social media features and to analyze our traffic. We also may share information about your use of our site with our social media, advertising and analytics partners. We take your privacy seriously and want you to be aware that we have recently made changes to our Privacy Policy, which can be found here.


Three Coffee Shops Upping Their Pastry Game

Rebecca Flint Marx | June 23, 2014 | Story Best of the Bay

In the Outer Sunset, husband-and-wife team Lauren Crabbe and Michael McCrory are baking pastries that channel their café’s Irish pedigree, like rich, tender soda currant scones and Irish soda bread.
3655 Lawton St. (at 43rd Ave.), 415-753-9775

Cafe St. Jorge
Andrea de Francisco grew up shuttling between San Francisco and her family’s native Portugal, and the pastéis de nata and bolo de arroz she bakes reflect her delicious dual heritage.
3438 Mission St. (at Kingston St.), 415-814-2028

Saint Frank Coffee
The café’s pillowy muffins and ethereal cream-filled brioche doughnuts are the work of Ry Stephen, who goes by the nom de beurre of Mr. Holmes; he’ll soon open a Tendernob storefront of his own.
2340 Polk St. (near Union St.), 415-775-1619

Originally published in the July issue of San Francisco

Have feedback? Email us at
Email Rebecca Flint Marx at
Follow us on Twitter @sanfranmag
Follow Rebecca Flint Marx on Twitter @EdibleComplex


Photography by: