Parachute

Ken Wong

January 2025: Great addition to the Ferry Building 🏫 marketplace. Heard croissants were the signature pastry and I was very pleased. The texture was flaky and not overly buttery. Liked it a lot. The Pain au Chocolat was my favorite pastry that I tried. It was a little warm which was a bonus! The shape of the pastry resulted in more flaky pastry that had a nice sugary coating with each bite. Would definitely get this again! Lastly, had a pecan financier with my afternoon coffee ☕. Delicious combo. Will definitely be back again for more delicious pastries.

Jiacheng Liu

Parachute Bakery absolutely lives up to the hype. The flavor profiles are outstanding, especially the signature parachute-shaped mousse—almost ice-cream-like in texture and incredibly refined. The Black Sesame Cookie really surprised me: not crunchy, but chewy in the best way, soft and silky throughout. And the Shakshuka with pepper—OMG. As a pepper lover (not for heat, but for that deep, aromatic complexity), this one completely won me over. The clear star, though, is the Turkey Cranberry Pan Suisse: bold, balanced, and unforgettable. I’ve tried pretty much every renowned bakery across SoCal (LA, Orange County, San Diego), plus a few in NYC and most of the former top spots in SF like Arsicault. At this point, innovative flavor combinations are what truly stand out. A classic butter croissant will always be appreciated, but it’s heavily dependent on sheer butter quantity and quality. What Parachute does exceptionally well is creating genuinely new, unique flavor profiles while thoughtfully incorporating local ingredients. If I had one minor nit: the butter content feels a bit restrained. The cube-shaped vanilla croissant/danish, for example, becomes a little too soft and moist after about an hour. Still, that doesn’t take away from the overall experience. Big fan, and I’ll absolutely be back—very excited to see what new flavors they come up with next.

Amanda Liu

Hands down the BEST pain au chocolat I’ve had in my life. The crust is so flaky and airy but not greasy at all. The Shakshuka is ILLEGAL with the runny yolk. I bought a few other items and they are good too. The hype is definitely worth it. I arrived 20 mins before closing time on a weekday and the line is very manageable, probably ~5 min of waiting time. One thing I will say is their coffee is pretty mid and the barista’s skill kinda varied. I have high standards towards coffee and I will suggest Blue Bottle next door for the drinks.

Yasemin S

Wow! Just wow!! Are you kidding me?? These are some of the best and most creative croissants I’ve ever had!! I absolutely love how thoughtfully the flavor fillings are put together, it’s divine. Nothing is overwhelming at all. I tried their passionfruit cube and the pumpkin cream cake-y croissant, unbelievable…The cream filling balances everything so beautifully and really rounds out the flavors perfectly. If you love passionfruit, definitely don’t miss that one, and the pumpkin caramel cream cheese is also a must!! So delicious. I can’t wait to try more of their selections. And shout-out to the super friendly people too. Love this place! 🧡🪂🥐

Sara Karbensi

Came on Saturday at 10 am (peak hours) & the line was long but moves really fast, only waited around 5-6 minutes. Service is also super fast, again our order was ready within 2-3 minutes. The gentleman at the cash register and the bakers who were serving the pastries were both warm and friendly, and chatty if you engage, so i appreciate that :) We tried the cube croissant which had a very generous amount of passionfruit custard filling, super delicious and satisfying. We also had the Shakshuka pastry which was surprisingly good! The filling is delicious with a nice pepper shakshuka mix AND a whole egg perfectly cooked, I don’t know how they managed a slightly runny yolk inside that thing - very skilled. Overall, happy I went and would take my friends there ☺️

Winnie Xu

the pastries were really good, loved the tartness of the passionfruit cube as i’m usually not a filled pastry fan. the shakshuka one is solid, egg is quite drippy so be careful. drinks were ok, it was a bit sweet.

Lamarrathon

There’s a ton of hype but I'm here to say Its in fact one of the best new bakeries in the city! So many interesting, delicious options of pastries. They are on the pricer side but the details and effort put into the baked goods makes sense. My advice, avoid going during peak hours and try going as early as possible . Once the lines die down, hopefully it's a simpler visit. But after that visit, I don't see the crowds dying anytime soon.

Neal Mueller

Everything was rich and butter-forward, with crisp layers and clean flavors. The pastry case is displayed on little concrete pedestals, like a jewelry counter. Chef says a croissant’s “crisp” lifespan here is about two hours because of the waterfront humidity, so eat it immediately.

Sylwia K

Parachute pastries really exceeded expectations. I was skeptical given the very mixed reviews and complaints about the line. The pastries turn out to be phenomenal and there was almost no line. We tried the shakshouka pastry, pecan flan and pain au chocolat. The lamination on the pastries is one of the best in SF. If you like specialty pastries with original flavors and a perfect crunch, this is the place. I’m looking forward to trying other items on their menu. We got there around 9am on a Wednesday and there was no line (maybe we got lucky). Coffee was pretty good as well.

Eduardo Camacho

Another level! I have no pictures because I was to busy eating their amazing craftings... This is my third time eating at this place, and every time it blows my mind. Their verison of a Shakshouka and the Parachute Entremet, eleveate the game of what pastries are. Both items are layered with different flavours that awaken all your senses. Its a full experience which I highly recommend to try. It seem to be pricey, but it is totally worth every penny. You come to this place to taste the years of experience, culture, passion and knowledge that the team brings to the table... Baristas do an incredible job but the Coffee quality has room for improvement. Ps. If you want just a coffee and a croissant, there are other places to explore that will give you more satisfaction. This spot has very unique things were they excel and take you into a culinary journey.

James Deperalta

Another bakery? What can be so special about this place? Four item limit? Another long line pre-open? Yes all worth the hype, cost and wait. Quality is top-tier but that was the given. A passionfruit vanilla creme injected croissant cube? Yeah noone doing that but here. Absolute ascension into baked goods upper echelon of San Francisco pastry masters. Just come wait whatever you have to wait and you will thank yourself. Came a few days after opening and have frequented it enough to know it's value is not juat in the product and good customer service they offer but the halo effect a place like this brings back to the broader San Francisco as well as the legendary Ferry Building. We are a top destination because of institutions like these that create a revolving pilgrimage of loyalists who want to enjoy quality things. I hope they never leave and establish more roots because holy crap its so good. The chocolate entremet is my favorite thing here, juat perfectly made and taste. Be prepared for sell outs and dont sleep on this must try place. So good I had to pick up at hat to rep. Simply magical.

ACACIA SHYR

Drink was a too sweet for me but vanilla passion fruit croissant was delicious. Real passion fruit inside. Pricey but fun experience! Would definitely come back!

Love the set up, the line goes by fairly quickly! Some of the flavor combos are a bit unique. The prices are pretty high but the quality matches that. The vanilla passionfruit square is super fresh and the cream is super silky. But coffee cardamom bun was a disappointment bc there’s no mention of fruit and there is some sort of orange inside giving very orange chocolate with a hint of coffee which I am not a fan of and there was more orange than cream (I almost went back to ask for a refund, see photos).

The pastries are like edible art—I tried the Vanilla Passion Fruit Cube, entement, chocolate cookie and chocolate croissants, all of their taste was good. However, with pastries ranging from $8 to $18 (the signature Chocolate Entremet is $18), it feels more like a "special occasion" treat than a regular spot. The coffee was also a bit of a splurge. I had an Americano that was nearly $ 10 after tax and tip, and while the aesthetic of the shop is sleek and minimalist. It’s a nice place to visit once for the Michelin-pedigree hype, but be prepared to spend $25+ for a single coffee and pastry.

Headed to the Ferry Building on a weekday morning to check out Parachute. The standouts for me were the Kouign Amann, which in fairness is not everyone’s cup of tea. It’s based on an everything bagel and has a smear of cream cheese inside, sweetness on top and bagel seasoning. I liked it, hubby not so much. The pastry itself was delicious. I’m not a fan of the the latest craze to fill croissants with custards etc. feel it takes away from the croissant itself and tends to make it soggy. BUT, the flavors are very good, well balanced with a fruit or flavor and a pastry cream duo like the passion fruit cube. My advice, eat it as soon as you get it. The plain croissant was not as butter forward as some and the lamination not perfect but still a respectable croissant. It’s spacious but not a ton of seating. I already had my coffee in hand so did not try theirs. Pretty space, wide open to the public building so a little noisy. It’s a little on the pricey side but typical of SF. I’ll be back.

Parachute Bakery may be small with limited seating, but the pastries more than make up for it. We tried the Pecan Financier and the Vanilla + Passion Fruit cube, and both were simply exquisite. The pecan pastry delivered a delightful mix of sweet caramel notes and nutty richness, while the cube offered a perfect balance: a tart passionfruit coulis paired with smooth, sweet vanilla custard. Every bite was a treat. If you’re looking for exceptional pastries, this spot is worth the visit.

I was so super excited to finally try this place! Came on a Thursday around 7:30, about 10 people in line. My favorite was the Parachute Chocolate Entremet. The crust with the caramel, hard shelled chocolate and dust was perfect with the light cake inside. You have to make sure you get a piece of every layer to get all that yumminess. My second fave was the Kouign Amann, perfect blend with the cream cheese inside. The roasted banana and pecan was very messy. My first bite most of the filling came out. The banana drink was not sweet nor good. The cashier was very sweet and the line was pretty fast.

Parachute Bakery at the Ferry Building has excellent pastries — fresh, creative, and beautifully made. You can tell real skill goes into the baking. The atmosphere is bright and welcoming, perfect for a quick stop while exploring the market. Drinks are decent but could be improved to match the quality of the pastries. Still, a lovely spot overall and worth visiting for the baked goods alone.

We visited the Ferry Building because it was raining—we had just parked and started browsing options. We chose Parachute. There was a line of about 10–12 people, but it moved fast (we waited roughly 4–5 minutes). We tried the Pain au Chocolat, the Vanilla & Passionfruit Cube, and the pecan financier. For drinks, we ordered a Cacao Latte (since they use a high-quality DOP cacao) and the masala chai, which is made from the owner’s mom’s recipe. The Pain au Chocolat is, hands down, one of the best I’ve had outside of France. Beautiful lamination, perfectly baked, with a balanced dark chocolate flavor and the right buttery finish. A must-order. The Vanilla & Passionfruit Cube was also very well executed. You could break it with your hands without it falling apart—soft, buttery pastry with great structure. The passionfruit brings a bright acidity, and the vanilla cream is delicious and creamy, creating the perfect contrast to the tartness. With ingredients like these, it’s easy for one to overpower the other (too acidic or too sweet), but here they complement each other without outshining one another. The pecan financier was solid. Nothing mind-blowing, but if you like pecans you’ll enjoy it. The cake was fluffy, not overly sweet, and it pairs really well with coffee. As for the drinks: the Cacao Latte didn’t impress me much. You can tell the cacao is good quality, but the final result was just okay. The masala chai, on the other hand, deserves applause—very traditional and genuinely tastes like homemade chai. Prices felt fair for the quality of ingredients, technique, and overall execution. Definitely worth coming back to and easy to recommend. One thing to know: the place is usually packed, it’s hard to find a table, and the tables are close together—so it can get pretty noisy once you’re seated.

esra eren fanello

The pastries are like edible art—I tried the Vanilla Passion Fruit Cube, entement, chocolate cookie and chocolate croissants, all of their taste was good. However, with pastries ranging from $8 to $18 (the signature Chocolate Entremet is $18), it feels more like a "special occasion" treat than a regular spot. The coffee was also a bit of a splurge. I had an Americano that was nearly $ 10 after tax and tip, and while the aesthetic of the shop is sleek and minimalist. It’s a nice place to visit once for the Michelin-pedigree hype, but be prepared to spend $25+ for a single coffee and pastry.

Debbie Lowe (3jamigos)

Headed to the Ferry Building on a weekday morning to check out Parachute. The standouts for me were the Kouign Amann, which in fairness is not everyone’s cup of tea. It’s based on an everything bagel and has a smear of cream cheese inside, sweetness on top and bagel seasoning. I liked it, hubby not so much. The pastry itself was delicious. I’m not a fan of the the latest craze to fill croissants with custards etc. feel it takes away from the croissant itself and tends to make it soggy. BUT, the flavors are very good, well balanced with a fruit or flavor and a pastry cream duo like the passion fruit cube. My advice, eat it as soon as you get it. The plain croissant was not as butter forward as some and the lamination not perfect but still a respectable croissant. It’s spacious but not a ton of seating. I already had my coffee in hand so did not try theirs. Pretty space, wide open to the public building so a little noisy. It’s a little on the pricey side but typical of SF. I’ll be back.

Martin S

Parachute Bakery may be small with limited seating, but the pastries more than make up for it. We tried the Pecan Financier and the Vanilla + Passion Fruit cube, and both were simply exquisite. The pecan pastry delivered a delightful mix of sweet caramel notes and nutty richness, while the cube offered a perfect balance: a tart passionfruit coulis paired with smooth, sweet vanilla custard. Every bite was a treat. If you’re looking for exceptional pastries, this spot is worth the visit.

Aileen V

I was so super excited to finally try this place! Came on a Thursday around 7:30, about 10 people in line. My favorite was the Parachute Chocolate Entremet. The crust with the caramel, hard shelled chocolate and dust was perfect with the light cake inside. You have to make sure you get a piece of every layer to get all that yumminess. My second fave was the Kouign Amann, perfect blend with the cream cheese inside. The roasted banana and pecan was very messy. My first bite most of the filling came out. The banana drink was not sweet nor good. The cashier was very sweet and the line was pretty fast.

Olga Nemesh

Parachute Bakery at the Ferry Building has excellent pastries — fresh, creative, and beautifully made. You can tell real skill goes into the baking. The atmosphere is bright and welcoming, perfect for a quick stop while exploring the market. Drinks are decent but could be improved to match the quality of the pastries. Still, a lovely spot overall and worth visiting for the baked goods alone.

Excited to try this new spot. Came on a weekday with a decent 10-min line. Overall my take is.. this spot is overhyped. They are good pastries but not worth lining up >10 mins for. There are other bakeries in the city that are better suited my likings, and use better quality butter. They have a few seatings, merch and other packaged goods/souvenirs.

I recall the day the parachute opened, and how long the line was. My girlfriend and I were regulars - Friday mornings at 8 am, “two almond croissants, please!” I’ve waited a while to review this place, and for good reason. The hype caused a dip in quality; the pastries have shrunk and become more expensive. Visiting Parachute used to feel special - something I looked forward to every Friday, and I would enthusiastically tell friends and family about the almond croissants. That enthusiasm has faded. Now, they've turned it into just another quick pastry spot for passersby at the ferry building. Big shame.

Hester Pamela

Excited to try this new spot. Came on a weekday with a decent 10-min line. Overall my take is.. this spot is overhyped. They are good pastries but not worth lining up >10 mins for. There are other bakeries in the city that are better suited my likings, and use better quality butter. They have a few seatings, merch and other packaged goods/souvenirs.

brandyy skye

Tried the Pumpkin cake and cream cheese croissant as well as the Pain Au Chocolat. They were fine. I wouldn't go out of my way for it. Pricy for what it is, but thats SF. I just happened to be nearby and was surprised there were pastries left 5 minutes before closing 🙆🏼‍♀️

I was really excited to visit this café, especially because it’s known online for its professional barista skills and impressive latte art. The setup looks great, the machines are high-end, and the bakery items look amazing. I tried the black sesame & yuzu cookie, which was tasty but very expensive at $8. The coffee prices are similarly high — which would be fine if the quality matched the expectations. Unfortunately, the coffee was extremely disappointing. I expected a beautifully made barista-style drink, but what I received looked like something from a train station kiosk: no latte art, the milk poured on top without any care, and the drink was far too hot. For a place that markets itself on craftsmanship, this was a huge letdown. You don’t just pay for the ingredients — you pay for the skill and the experience, and none of that was reflected in the cup I got. It was honestly shocking that a non–barista-level drink was served in a café that is famous for barista expertise. I was genuinely close to returning it. Overall, extremely disappointing and a real missed opportunity, considering the reputation and the prices.

Viktoria Weizel

I was really excited to visit this café, especially because it’s known online for its professional barista skills and impressive latte art. The setup looks great, the machines are high-end, and the bakery items look amazing. I tried the black sesame & yuzu cookie, which was tasty but very expensive at $8. The coffee prices are similarly high — which would be fine if the quality matched the expectations. Unfortunately, the coffee was extremely disappointing. I expected a beautifully made barista-style drink, but what I received looked like something from a train station kiosk: no latte art, the milk poured on top without any care, and the drink was far too hot. For a place that markets itself on craftsmanship, this was a huge letdown. You don’t just pay for the ingredients — you pay for the skill and the experience, and none of that was reflected in the cup I got. It was honestly shocking that a non–barista-level drink was served in a café that is famous for barista expertise. I was genuinely close to returning it. Overall, extremely disappointing and a real missed opportunity, considering the reputation and the prices.