B. Patisserie owner and head pastry chef Belinda Leong has several items of major news to drop today: First, she’s starting a mochi business in San Francisco, called Mochi Mochi, starting with pop-ups in early March and then a yet-to-be secured permanent space. Flavors will include baklava, horchata, and Boston cream.
Second, Leong is expanding service at B. Patisserie in Pac Heights, a home for her beloved kouign amann and stuffed croissants that opened to acclaim in 2013. There, she’ll add a “Happy Time” service for savory evening fare from 4 p.m. to 6 p.m. Tuesday through Friday. Leong already serves lunch down the street at B. On The Go, but this is the closest yet she’s gotten to dinner service. Then, on Friday and Saturday evenings, the chef will turn B. Patisserie into a “Dessert Bar,” serving plated sweets like apple tarts with vanilla Chantilly and citrus cheesecake.
Finally, Leong announced she’s opening a far-flung branch of B. Patisserie in Seoul, Korea. That move makes her the second major San Francisco baker to do so recently: Tartine just rolled out its own Seoul outpost this month.
For her Seoul venture, Leong will work with Doug Cho, Chairmain of CNH Hospitality in Korea. Leong has already expanded to Honolulu, a location where she offers her popular kouign amann at Kona Coffee Purveyors + B. Patisserie. And, coming full circle, at her forthcoming mochi project in San Francisco, Leong plans to introduce mochi donuts inspired by the time she spends in Hawaii.
Hillary Dixler Canavan contributed reporting