San Francisco's go-to spot for gastronomy, the Ferry Building, just got a little bit sweeter. Parachute, a new bakery from the masters behind the Michelin-starred Sorrel, opened its doors this Thursday to a ravenous crowd. With a résumé listing stints at Sorrel and the two-Michelin-star Saison, head baker Nasir Armar brings with him an expertise that's clearly palpable in the offerings of Parachute, according to a report by SF Chronicle.
What became the city's latest croissant craze, Parachute sold out their entire day's inventory—an impressive 800 items—in just 90 minutes. In a statement obtained by SF Standard, co-owner Armar commented, "We have a lot of prep to do," having just emptied proofing cabinets that had been brimming with baked goods earlier that morning. Bringing fine dining to a bakery setting, Parachute's pastries include innovative takes on classics like pain au chocolat and the peculiar yet delightful pain suisse, filled with peak-summer ingredients such as artichoke bechamel and Comté cheese.
Armar's team at Parachute offers a symphony of desserts and pastries that sing of creativity and meticulous craft. From the signature melt-in-the-mouth croissants to unexpected concoctions such as cross-laminated pastries with charred banana and pecan, the menu beckons patrons with both sweet and savory delights. Additionally, the bakery boasts a cube-shaped croissant infused with vanilla and passionfruit, as well as a chocolate entremet cake shaped like Parachute’s bulbous croissant logo, as detailed by the SF Chronicle.
Queueing early appears to be the strategy for securing these sought-after treats, with the bakery's fame spreading as quickly as a fermenting dough in a warm kitchen. Parachute's dedication to quality over quantity means fresh pastries are baked throughout the day, although Armar, being a firm believer in the ephemeral perfection of a croissant—best consumed within two hours of baking—notes the challenge the waterfront humidity poses. His brown-butter canelé, another standout, uses Okinawan brown sugar for an inviting molasses-esque flavor and a satisfying contrast in textures, reported SF Standard.
The bakery's design matches the sophistication of its baked goods, featuring a marble-topped counter and a transparent view for customers to observe the pastry chefs at work. Espresso and more avant-garde beverages like yuzu matcha lemonade complement the food on offer. Open from 8 a.m. to 4 p.m. Wednesday through Sunday, Parachute is already earmarked to extend its hours, promising to satisfy San Francisco's pastry lovers for the foreseeable future. For now, the bakery stands as a testament to the city's never-ending love affair with butter and flour, all encased within the confines of a masterfully crafted croissant.
