Sol Bakery, the already line‑snaking pop‑up from baker Marisa Williams, is finally getting a permanent home. The shop opens on Saturday at 1696 Hayes St. in the Panhandle, with a compact interior that can squeeze in up to six customers at a time.
On the menu, the focus is on sourdough‑heavy croissants, New York Times‑praised guava tarts, polenta kumquat cakes, cookies, focaccia sold by the square after 11 AM, and a chocolate sourdough cake Williams developed while baking in Copenhagen. Given how quickly her pop‑up items have sold out in the past, regulars should expect the best‑sellers to vanish early.
According to the San Francisco Chronicle, the drinks lineup will feature drip coffee from Grand Coffee and tea from Song Tea. Williams plans to keep the seating intentionally tight, with the possibility of adding outdoor seats later if the space allows. The Chronicle also notes that the bakery will run on a lean, seasonal menu that flexes based on what actually sells each day.
From pop-up to storefront
Williams first launched Sol as a pop‑up at Outerlands in 2024 and built a devoted following through regular sales at Neighbor Bakehouse, according to The San Francisco Standard. That early buzz helped her lock down the corner lease on Hayes Street and turn a rotating pop‑up schedule into a permanent brick‑and‑mortar shop this weekend.
A menu shaped by sourdough and pastry training
Before striking out on her own, Williams logged time at Bay Area heavyweights Tartine and Craftsman & Wolves, and in fine‑dining pastry at Mister Jiu’s and Mirabelle. She also spent time baking in Copenhagen and Berlin before circling back to San Francisco.
Williams told the San Francisco Chronicle, "The croissant dough we made had a high amount of sourdough incorporated," a technique that now defines Sol’s laminated pastries. The paper also notes that the New York Times named her guava tarts one of the country’s best desserts in 2025, which helps explain why those tarts are already mini celebrities in their own right.
What to know before you go
Sol Bakery opens this Saturday, and the goods are expected to move fast, especially on weekend mornings. If you are set on snagging a guava tart or a square of fresh focaccia, plan to show up early.
Per Sol Bakery, customers should keep an eye on the shop’s Instagram and email list for details on hours and any pop‑up leftovers that might surface.
