In the heart of San Francisco’s Mission District, an intriguing community of bakeries has emerged, turning a significant complex on Bryant Street into a hub for pastry lovers.
Debuting in 2020, this new building, known as the Madelon, has slowly filled its retail spaces with an array of top-notch culinary offerings, with Michelin-starred Osito and natural wine bar Bar Gemini as prominent neighbors.
However, it is the trio of BIPOC-owned microbakeries nestled within the complex that is garnering attention as they create what they affectionately call “bakery row.”
All three business owners live in the spaces above their shops, blending residential life with their entrepreneurial spirits.
Christine’s, a minimalist cookie shop, offers gourmet oatmeal raisin cookies and delightful espresso creations. Owner Christine Liu made the leap from the South Bay in 2024, eager to establish herself in the bustling San Francisco bakery scene.
Just next door, Florecita Panaderia, a husband-and-wife duo, transforms traditional Mexican conchas into innovative pastries, showcasing the best of modern Mexican American baking.
Meanwhile, Cake Therapy embraces a unique fusion of Filipino and Chinese flavors through its creative offerings, from yuzu buttercream slices to vegan chai cakes.
Each bakery, despite operating in close proximity, has found a way to thrive together, reinforcing that collaboration can overshadow competition.
Liu, who moved into the Madelon a year after its establishment, has quickly made her mark with crispy, snappy cookies that differ from the more traditional soft varieties.
After spending three years in the South Bay, she knew it was time to take a risk and expand her business. She signed the lease for her shop in September 2023 and opened to the public in June 2024.
Florecita Panaderia, led by Ximena and Jared Williams, initially began as a cottage business in Oakland before moving into a unit within the Madelon.
Ximena first reached out to Liu after discovering their businesses would be neighbors, noting the potential for creating a unique bakery experience that could appeal to pastry enthusiasts.
“People who love pastries love all kinds of pastries,” Williams explains, highlighting the communal spirit that bakery row has fostered.
Andrew Tolatino, owner of Cake Therapy, derived inspiration from his Filipino and Chinese heritage to craft pastries that resonate with cultural significance.
His journey began with charitable bake sales during the pandemic, aimed at supporting social movements such as Black Lives Matter and End Asian Hate. These bake sales eventually laid the groundwork for his business.
A year after he found the Madelon as his new operational home, Tolatino has cultivated his bakery into a beloved local destination, with his first birthday celebrated in April.
Like Liu and Williams, he was initially tipped off to the nearby bakeries through social media, eventually making connections with both Liu and Williams to introduce himself.
While Christine’s is the only bakery open on Thursdays and Florecita operates on Sundays, a vibrant atmosphere comes alive whenever the weather permits.
The bakers even put out flowers and tables for customers living in the Madelon and those from the neighborhood to enjoy their offerings outdoors.
“It doesn’t feel like competition,” Tolatino asserts, underscoring the community ethos that these three bakeries have cultivated.
Despite initial concerns about sharing a space with similar products, the owners have discovered their distinct flavors allow each bakery to cater to its own audience.
In fact, the collaboration has become a selling point, with customers drawn to the idea of experiencing multiple bakeries in a single outing, enhancing the overall attraction of the area.
Cake Therapy has expanded its offerings to include custom cake designs, while Christine has engaged the community through unique workshops, such as embroidery classes in her space.
As bakery row grows in popularity, the trio acknowledge that their collective presence provides a fresh experience for the neighborhood, contributing to a sweet culture in the Mission.
While established names such as Tartine and others fill the culinary landscape, the unique character of the Madelon’s bakery row offers something different—focused on intentional baking aimed at diverse audiences.
Liu emphasizes the distinct stories each baker brings, inviting customers to explore the variety available: “Just come expecting to try different things and look forward to trying that variety.”
The future of bakery row may hold surprises, with expansion on Liu’s horizon already in sight, highlighting the evolution of the community.
As San Francisco continues to change, the bakery row at the Madelon stands as a sweet secret in the ongoing transformation of the Mission District.
image source from：https://sf.eater.com/2025/4/24/24414917/sf-mission-district-florecita-panaderia-christines-cake-therapy-bakery
