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A plant-based Hong Kong-style bakery open just one day a week, Tai Zhan draws on the baking culture of old-style cha chaan tengs to turn out pineapple buns, coconut cream buns, and laminated pastries made with avocado and coconut oils rather than butter. The croissants and kouign amann hold their crackle the way the real thing should. Pre-orders open mid-week; walk-ins are welcome on Saturdays, assuming you arrive before the serious shoppers do.
The awards strongest first
- San Francisco Chronicle Best bakeries in San Francisco Bay Area
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Pineapple buns
“offering pineapple buns ($6), green onion buns ($6) and coconut cream buns ($6)”
San Francisco Chronicle -
Green onion buns
“offering pineapple buns ($6), green onion buns ($6) and coconut cream buns ($6)”
San Francisco Chronicle -
Coconut cream buns
“offering pineapple buns ($6), green onion buns ($6) and coconut cream buns ($6)”
San Francisco Chronicle -
Kouign amann
“like crackly kouign amann ($8)”
San Francisco Chronicle
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