The story
Butter & Crumble has earned its reputation as a San Francisco bakery that balances the familiar and the unexpected. With a 4.4-star rating and a stream of walk-in-friendly, outdoor-seating charm, it’s no wonder Michael Ligier calls it “wildly popular” in his video “Inside the Most Popular Bakery in the US.” The menu backs up the buzz: a classic Plain Croissant sits alongside seasonal hits like the Pistachio Cardamom Sugar Croissant and the Heirloom Tomato BLT Croissant. Even the savory Elote Croquiche and the sweet Peach Cobbler Swirl earn his thumbs-up.
Ligier notes the bakery brings “fun, feminine energy” without sacrificing substance. That real, neighborhood-favorite appeal comes through in both the inventive monthly specials and the reliably excellent classics. Whether you grab a Bacon Egg and Cheese Croissant for breakfast or a Blackberry Croissant for an afternoon treat, Butter & Crumble proves that a trendy, Instagrammable spot can also deliver serious pastry craft. It’s a local spot worth the hype.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 7 dish mentions say about the food
The elote croquiche earns raves for its creamy, sweet-corn custard and crisp crust, while the overall vibe is one of inventive comfort food executed with joyful precision.
“This is their elote croquiche. Now this one has a lot going for it. Number one, elote. I don't know how many times I've seen elote in a pastry. Not many, I can tell you that. Number two, croquiche is a word that I've never heard before, but it is a mixture between a croissant and a quiche. I'm not sure if anybody else has really done a croquiche before. That's really good. Just a little layer of that spice underneath which I think goes really well with this sort of overall pastry. Natural sweetness from the corn. This is a really great pastry. The fundamentals are there. The croquiche, that laminated dough, they have nailed lamination. You can see Sophie's attention to detail when it comes to lamination. You can see the craft and care that goes into it. I don't think this is done for show. There's real sort of substance to this pastry.”
What creators say
1 creator has covered Butter & Crumble. Most active: Michael Ligier
Butter & Crumble is a wildly popular San Francisco bakery that nails both classic croissants and inventive monthly specials, with a fun, feminine energy and real substance behind the hype.
Dishes mentioned
- Croissant
Pistachio Cardamom Sugar Croissant
This is their single most popular pastry. Just on the inside, you have a beautiful kind of pistachio filling. Gorgeous. Sometimes with pistachio, I feel like you can taste that it's almost a little bit artificial, but here you get a really clean pistachio flavor. I think when you're using good pistachios, you get sort of that not overpowering pistachio, but almost like a fresh just slightly nutty, but mostly fresh flavor. I really like this one because I feel like it's light enough to where you could eat the entire pastry and not feel terribly heavy, but it still gives you that sort of body that you're looking for when you're looking at a nice filled pastry.
Peach Cobbler Swirl
This one right here is their peach cobbler swirl. It looks like a cinnamon roll, but it's a peach cobbler. So, it's kind of like a hybrid between a peach cobbler and a cinnamon roll. I'm not going to lie, when I saw a picture of this place online, I thought it was just going to be like sweetness overload, but the balance of flavors on so far everything has been great.
Elote Croquiche
This is their elote croquiche. Now this one has a lot going for it. Number one, elote. I don't know how many times I've seen elote in a pastry. Not many, I can tell you that. Number two, croquiche is a word that I've never heard before, but it is a mixture between a croissant and a quiche. I'm not sure if anybody else has really done a croquiche before. That's really good. Just a little layer of that spice underneath which I think goes really well with this sort of overall pastry. Natural sweetness from the corn. This is a really great pastry. The fundamentals are there. The croquiche, that laminated dough, they have nailed lamination. You can see Sophie's attention to detail when it comes to lamination. You can see the craft and care that goes into it. I don't think this is done for show. There's real sort of substance to this pastry.
