Clement Hsu, James Wong, and Katherine Campecino — a trio of talent that first met in the kitchen at Atelier Crenn — have been baking up a storm with pop up events and box deliveries as Breadbelly. Now they’ve got a permanent location in the works: Hsu, Wong, and Campecino hope to open their bakery/cafe in the Inner Richmond at 1408 Clement in the former Heartbaker space as soon as this fall.
When they do, expect delicacies like milk bread kaya toast, ham and cheese ensaymada, Mongolian beef buns, butter mochi, and charsiu sandwiches. But in the meantime, never fear: The Breadbelly team is encouraging fans to follow along on Instagram and head over to events like one at Andytown’s roastery on the 18th or email for box delivery orders.
“Our inspiration comes from our travels throughout Asia and our heritage as Chinese and Filipino-Americans,” says Clement Hsu. “We really want to bring to the Bay Area some of the tasty foods we’ve encountered and properly represent modern Asian pastries and breads.”
At Atelier Crenn, Hsu was an assistant to esteemed pastry chef Juan Contreras, and he and James Wong reconnected in the kitchen at AQ, where Wong became chef de cuisine. Wong will head up Breadbelly’s savory output: “We’re a bakery first and foremost, but we’re trying to get a grasp of what will do well in that neighborhood, including a really great brunch,” Hsu says. Kate Campecino, meanwhile, has lots of talent on the pastry side: She’s worked at Coi and Aziza, and was most recently celebrated for her work as pastry chef at Mourad.
Stay tuned for more as Breadbelly grows.