The Chef · Liam · San Francisco
b. Patisserie
I've worked pastry stations and I still can't make a kouign-amann this good. The lamination is flawless.
Belinda Leong's pastry program is the best in the city. The kouign-amann is the reason, but the financiers and the madeleine are not far behind.
— Liam, The Chef
The move — Liam's insider tip for b. Patisserie — is in the app.
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