Barely have the holidays ended when galette des rois takes center stage, sparking January appetites! This nostalgic French treat delights both expats and Bay Area food lovers with its golden puff pastry and creamy frangipane. Discover our selection of the best spots in the San Francisco Bay Area to enjoy a galette des rois on Tuesday, January 6, and beyond!
San Francisco
Maison Nico
Renowned for its pâtés en croûte, terrines, and exceptional pithiviers, Maison Nico also impresses with its pastry expertise and signature viennoiseries, including its flaky brioches. For Epiphany, the San Francisco bakery—winner of the Best Croissant 2023 Prize—keeps tradition alive with two galette des rois: a classic almond frangipane and a richer chocolate–hazelnut version. Serving 8 to 10 portions, they are priced at $56 for the traditional galette and $61 for the chocolate–hazelnut, each delivered with a ceramic fève and crown. Available January 6–31, preorders can be handled online here. Maison Nico, 710 Montgomery St., SF – (415) 359-1000
Le Marais Bakery
Kicking off the new year, Le Marais Bakery celebrates Epiphany with two galettes des rois: a classic almond cream version and a Normandy-inspired variation filled with homemade compote from local K&J Orchards apples. Winner of the Best Croissant 2023 Fan Prize, the bakery emphasizes organic, local ingredients, from puff pastry to filling. Its signature? A rye puff pastry, lighter and crispier than the traditional style, enhanced by an inverted lamination that brings out the butter’s flavor. Priced at $50 for 10 to 12 servings, each galette comes with a golden crown and a ceramic fève imported from France. Orders available in-store or online via Square and Doordash. Le Marais Bakery, 3 locations : 498 Sanchez St., SF – (415) 872-9026; 1138 Sutter St., SF – (415) 872-9694; 250 E Blithedale Av., Mill Valley – (415) 888-3695
Juniper
Winner of San Francisco’s Best Croissant 2024 and recognized for its original Cubano croissant, Juniper café-bakery at Polk and Pine Streets kicks off Epiphany on Saturday, January 3 with two galettes des rois crafted from the pastry chef Amy Chen’s secret puff pastry recipe. The first features a classic almond frangipane ($38), while the second takes a creative twist with hazelnut frangipane, chestnut purée, and candied chestnut pieces ($48). Made with inverted Beurremont butter puff pastry, these galettes offer delicate layers and a melt-in-your-mouth texture, serving 6 to 8 people, complete with fèves and crowns. Preorder via Hotplate. Juniper, 1401 Polk St., SF.
One65
On the sweets side, the pastry shop on the ground floor of One65—Union Square’s four-story destination for French cuisine by chef Claude Le Tohic (formerly of Joël Robuchon)—features a delightfully indulgent frangipane galette des rois. Serving 6 to 8 people and priced at $46, it comes with a porcelain fève and a golden paper crown. Available for online order here, it can be picked up or delivered on the weekends of January 3 and 10. One65, 165 O’Farrell St., San Francisco – (415) 814-8888.
Thorough Bread and Pastry Bakery
In Castro, Michel Suas, founder of the San Francisco Baking Institute (SFBI), puts a twist on the galette des rois with a delicious almond–raspberry cream version, which is priced at $32 and serves 8 people. Individual slices are also available for $4. The galette will be on sale for three weeks starting January 31, complete with a hand-painted ceramic fève and crown. No reservations: first come, first served! Thorough Bread & Pastry, 248 Church St. – (415) 558-0690.
Le Carousel Pâtisserie
Gaining fame online through word of mouth, Carousel Patisserie—winner of the Best Original Creation award at San Francisco’s 2025 Best Croissant competition—has opened its first café-boutique at the Tilden Hotel in Union Square. Led by Jérémie Mullet, formerly of Mademoiselle Colette and Le Marais Bakery, Carousel offers two galettes des rois with buttery, crisp puff pastry made from Normandy AOP butter, which serve 8 to 10 guests: a classic version with generous frangipane ($50) and a creative twist with pistachio frangipane and grapefruit confit ($55). Each galette comes with a crown and a fève shaped like mini cooking tools or a crown. Available for order online here. Le Carrousel Pâtisserie, 345 Taylor St., SF.
The Peninsula & Silicon Valley
Maison Alyzée
Maison Alyzée dresses up the galette des rois in its finest attire. Made with inverted puff pastry using Normandy AOP butter, the Traditional Almond Galette combines frangipane with toasted almonds and Tahitian vanilla bean (4–6 servings: $52 | 6–8 servings: $62 | 8–10 servings: $78); the Signature Apple Buckwheat pairs toasted almond frangipane with roasted buckwheat flour, seeds, and caramelized organic apples (4–6 servings: $56 | 6–8 servings: $66 | 8–10 servings: $80). A limited-edition heart-shaped version (5 servings: $54) completes this festive collection. All galettes come with a fève and crown, available from December 26 through the end of January in-store or by preorder here. Maison Alyzée, two locations: 1208 Burlingame Ave., Burlingame – (650) 425-7294; 212 Castro St., Mountain View – (650) 960-1212.
Douce France
In Palo Alto, the tea room and bakery Douce France rings in the new year with a unique galette des rois, true to tradition. Its golden, crisp puff pastry hides a generous filling of frangipane and vanilla pastry cream, subtly flavored. Designed for 8 to 10 guests, the galette is priced at $40, with fève and crown included, and can be ordered in person, by email, or by phone. Douce France, 855 El Camino Real, #104, Town & Country Village, Palo Alto – (650) 322-3601.
Fleur de Cocoa
A favorite among dessert lovers, chocolatier-pastry chef Fleur de Cocoa offers a traditional almond frangipane galette des rois for Epiphany, staying true to French pastry traditions. Available in three sizes—individual slice ($7.50), small (4–6 servings, $58), and large (10–12 servings, $68)—each galette comes with a porcelain fève and a crown to keep the ritual alive. Available throughout January, these galettes can be preordered by email, phone, or in-store. Fleur de Cocoa, 39 N Santa Cruz Ave., Los Gatos – 408-354-3574.
East Bay
La Noisette Sweets
In Berkeley, starting January 3, Alain Shocron celebrates the almond frangipane galette des rois in its most comforting form: golden, melt-in-your-mouth puff pastry made with French butter, naturally flavored, and accompanied by a charming ceramic fève imported from France and a crown. A childhood classic, priced at $50 for 10–12 people (reservation recommended, limited stock). Want to mix things up? Available by special order 72 hours in advance: pistachio or chocolate–hazelnut galettes for $80, serving 10–12 guests. Orders are available until the end of January, online or by phone. La Noisette Sweets, 2701 8th St., Suite 116, Berkeley – (510) 813-8300.
Maison Benoit
This January, Maison Benoit, winner of San Francisco’s Best Croissant Grand Prize 2025, extends the holiday magic with two delicately crafted galettes des rois. Alongside head baker Lucile Espeillac, trained at La Tour d’Argent, and creative pastry chef Matthieu Maulun, Benoît Vialle presents elegant creations to its Bay Area customers. The classic galette is available by the slice ($8.50) or to share (serves 6 people, $51), while the chocolate–peanut version ($9.50 per slice, $57 for one that serves 6) combines indulgence and sweetness. Ceramic fève and crown included. These galettes are available throughout January, in-store or online, with delivery possible. Maison Benoit, 402 Railroad Ave., Danville – (408) 618-1683.
North Bay
Amelie
In Fairfax, the charming pastry shop, café-restaurant, and wine bar Amelie celebrates Epiphany with a traditional almond frangipane galette des rois, made with Isigny butter and local almonds for a melt-in-your-mouth, creamy texture. Designed for 6 to 8 guests ($50), it comes in a premium box with a fève and a golden paper crown. Available from January 6 throughout the month, orders can be placed by phone or email. Amelie, 71 Broadway Blvd, Fairfax – (628) 253-5161.
This article was originally published in French on French Morning. It has been translated into English by Valentine Marchou.
