La Kalidád, the pop-up pastry project from partners Angelica Nulud and Paul Faraon, is graduating to a permanent café-bakery at 680 A 2nd St. in San Francisco’s South Beach this fall. Launched in 2021, the duo’s operation has grown through pop-ups, wholesale routes and farmers-market booths. The brick-and-mortar spot is slated to open in time for holiday pies, with initial hours set for today through next Sunday, the owners say.
According to the San Francisco Chronicle, Nulud and Faraon spent two years hunting for the right location before landing on the South Beach address. Nulud told the paper, "We're really excited to get this space." As the Chronicle reports, the café will spotlight the pair’s Filipino-Californian baking, including mango-sago croissant tarts, calamansi-blueberry cruffins, halo-halo danishes and holiday pies, all paired with specialty drinks like pandan matcha and a calamansi espresso tonic.
From Markets To A Storefront
La Kalidád built its following at farmers markets and through preorder drop-offs, and the owners plan to keep showing up at market stalls while the bakery finds its footing. The bakery’s site lists current farmers-market locations and holiday preorder options, and media roundups have repeatedly called out La Kalidád’s pies as holiday standouts. See La Kalidád and Eater SF for past preorder details and pie roundups.
The Space On 2nd Street
The unit at 680 2nd St. is a brick, ground-floor restaurant space with an existing Type 1 hood and a mezzanine level that fits counter service alongside a small number of seats, according to commercial listings. Those listings estimate the ground floor at roughly 1,800 to 1,900 square feet, with an additional mezzanine footprint that Nulud and Faraon plan to use for seating at launch. More property details are available via PropertyShark.
Why It Matters
La Kalidád’s move fits into a broader Bay Area wave of Filipino-inspired bakeries moving from markets and pop-ups into permanent shops, helping flavors like ube, pandan and calamansi take a regular place in San Francisco’s pastry case vocabulary. Food outlets have been tracking that shift for years, from Eater SF roundups to Chronicle coverage of the region’s Filipino baking scene.
La Kalidád’s owners say they hope to be open in time for peak holiday pie season and plan to expand both hours and menu offerings, with eventual breakfast sandwiches on the horizon as the shop settles in. For updates on opening timelines, preorder windows and market appearances, check La Kalidád.
