On Sunday, June 7, at the Clift Royal Sonesta in San Francisco, the room was packed. In the crowded aisles, trays were passed around, bites followed one after another, and eyes wandered. People commented, compared, and whisper their opinions: “Oh my God,” “This one’s butterier.” “Try it, try it!” Exclamations flew, mixed with laughter and spontaneous “wows.” The 2026 Best Croissant San Francisco competition had been sold out for weeks, with more than 300 visitors on site, over 1,500 people on the waiting list, and nearly 1,400 voters mobilized to decide between the 10 finalists in competition.
For some, getting a ticket was a feat in itself. Having traveled all the way from San José, Chantal Anderson had been trying her luck for two years: “This is my first time attending this event. I’ve been trying to get tickets for two years. It was worth the wait!” Organized by French Morning, Frenchly, and L’Apéro by FAHGA (French American Hospitality & Gastronomy Association), the competition has established itself as a major event on the local food scene.
10 Finalists Competed for the Crown
After several weeks of voting, 10 finalists competed: Bonjour Bakehouse, Le Carousel Patisserie (Best Original Creation 2025), Compagnon Bakery, East Bay Bakery, Fournée Bakery (Best Croissant SF 2023 winner), Le Marais Bakery (People’s Choice Award 2023), Octavia, Sarmentine, The French Spot—and Parachute Bakery, a last-minute replacement following a withdrawal. True to previous editions, the competition brought together regulars, rising stars, and underdogs, reflecting the Bay Area’s ever-evolving baking scene. At the stands, styles complemented one another: classic Isigny butter croissants alongside bolder creations. A combination of blueberry, yuzu, and mint at Carousel Bakery; mango-passion fruit at The French Spot; an organic lemon-almond version at Sarmentine… The public tasted, contemplated, compared. As the ballots piled up in the box, one thing became clear: the bar was set exceptionally high.
May the Best Croissant Win
A few feet away, Gloria Cheng, a regular at the competition, summed up the spirit of the day: “We come back every year to discover new bakeries and support local businesses. ” For others, it was a first-time visit. Hailing from Pescadero, Ophélie Vico and her mother said they’d been waiting a long time for this moment: “It’s always sold out.” Their favorite? The answer came in unison: Le Carrousel, without a doubt. Before adding a second favorite: “We also discovered Le Marais today—a lovely surprise.”
At the judges’ table, a complex task was at hand: evaluating 20 pastries, 10 traditional croissants, and 10 original creations. With their scoring sheets in hand, the judges scrutinized every detail, carefully assessing appearance, aroma, texture, and flavor. “The standard was very high,” said jury president François Daubinet. “ For the traditional croissant, our criteria were very clear: taste, texture, structure, and proofing. For the original creation, what made the difference was technical skill, but also appearance and taste.” Judge Rose Gilden agreed: “You have to make decisions based on the details. Here, appearance matters just as much as technique: everyone eats with their eyes first.”
People’s Choice Award: Le Marais Bakery
After two hours of tasting and deliberation, the suspense was finally over. Presented by Pierre Bee, the People’s Choice Award—based on votes from the event’s attendees—went to Le Marais Bakery. For Patrick Ascaso, founder of the iconic Castro neighborhood spot, which previously won this award in 2023, this recognition holds special significance: “It’s always a great satisfaction to be recognized by the public. For us, an award from our customers is very valuable. Our success also rests on one simple thing: working with the freshest possible ingredients. Everything we offer comes from the market.”
Best Original Creation: Bonjour Bakehouse and Parachute Bakery Tied
The Best Original Creation Award sparked the closest deliberations of the day. Faced with two radically different entries, the jury finally reached a decision… without really reaching a decision. “It was hard to choose between them because the creations were so different. We just couldn’t make up our minds,” admitted judge Rose Gilden. As a result, two bakeries are sharing the award.
Parachute Bakery won the prize with a reimagined s’more, inspired by camping memories and designed as a sensory immersion in a forest beneath the pine trees. “The idea was to recreate that experience through chocolate, a crispy cookie base, ganache, and a marshmallow infused with notes of pine. It took two weeks of fine-tuning to get the texture just right,” explained pastry chef Nasir Armar.
Across the way, Bonjour Bakehouse—a firm favorite on the Peninsula—presented a fruity, seasonal creation that bordered on pastry artistry. Strawberries, rhubarb, and croissant dough came together in a finely crafted composition, meticulously executed in both texture and form. “Our creation is made with local, seasonal ingredients—and lots of love, of course. It’s a combination we’ve worked on extensively. We explored the shape of the dough and the center of the croissant using various techniques. And there you have it!” said pastry chef François Bernardin.
Parachute Wins the Grand Jury Prize
In the final stretch of the awards ceremony, Bonjour Bakehouse scored a double victory, taking second place, ahead of Compagnon Bakery, which came in third. Then, in a hushed room, the Grand Prize winner was announced to thunderous applause: Parachute Bakery claimed the title of Best Croissant 2026, succeeding Maison Benoit, thanks to an exemplary butter croissant with a fine, even flakiness that was at once crispy, light, and perfectly balanced.
Between disbelief and emotion, chefs Alex Hong and Nasir Armar struggled to take it all in: “It’s a tremendous honor, and it still feels unreal. We didn’t even expect to be in the running; it all came together at the last minute after someone dropped out. Receiving these two awards alongside such renowned bakeries is incredible. It’s all thanks to our team, who work every day starting at 3 a.m. Without them, Parachute wouldn’t be here.” In their flagship shop at the Ferry Building, the winning croissant will be available alongside the co-winner of the Best Original Creation award and the cube-shaped croissants that have made the bakery a success.
This competition confirms, year after year, what the Bay Area already knows: the croissant is no longer just a simple viennoiserie. Its butter and flaky layers add up to something that feels like pure joy.
Best Croissant San Francisco 2026 Winners
People’s Choice Award: Le Marais Bakery
Best Original Creation: Bonjour Bakehouse and Parachute Bakery (tied)
Grand Prize:
– Winner: Parachute Bakery
– 2nd place: Bonjour Bakehouse
– 3rd place: Compagnon Bakery
A French Morning event, co-hosted with Frenchly and L’Apéro by FAHGA, with the support of Elle & Vivre, French Bee, The International School of San Francisco, Cacao Noël and Fabrique Délices.
This article was originally published in French on French Morning. It appears here in translation.
