A Modern Bakery, Mr. Holmes Bakehouse, Opens in the Tendernob

As of this weekend, the hotly anticipated Mr. Holmes Bakehouse, opened by Australia-bred Ry Stephen and business partner Aaron Caddel, has joined the likes of recently opened eateries Tender, Huxley and Jane on Larkin in the ongoing social experiment that is the Tendernob. Stephen's brioche donuts, croissants and cookies had previously only available at local coffee spots like Ritual, Saint Frank and Ma’velous.

The hip, subway-tiled shop, at 1042 Larkin (at Sutter), offers creative interpretations of French pastries like the Caffé Tartté, made with coffee ganache, brownie sponge, coffee glaze, coffee marshmallow and coffee jelly; or corn and white-chocolate ganache truffle pops, dipped in candied popcorn pieces. Classic brioche donuts filled with whipped cream cheese are another solid option, as are "amelie amann," a take on kouign-amann. An Instagram-worthy neon sign inside reads "I Got Baked in San Francisco." Hours are Monday-Friday, 7am-2:30pm, and Saturday-Sunday, 8am-3:30pm, but get there early, as they often sell out.