la boulangerie
Who we are
A Patisserie Built On Patience & Butter
A fourth-generation, family-run bakehouse — the recipe crossed an ocean and never left the family.
A warm welcome
Welcome to Maison Doré
Our ovens have stayed warm for three generations, and the little queue down Linden Court still forms before sunrise. Sit a while with a flaky pain au chocolat and a stone-milled country loaf — each one shaped by hand and proofed overnight, in deep respect for the laminating traditions we inherited.
Numbers we are quietly proud of
The Hands Behind The Dough
The First Fold
Adèle opens a one-window storefront in Lyon and laminates her first batch of croissants before sunrise. The recipe is written on the back of a flour bag — and never written down again.
The Recipe Crosses An Ocean
Her son carries the starter and the method to San Francisco in a tin. The Hayes Valley ovens are lit for the first time, and the queue down Linden Court forms within a month.
A Second Oven Opens
Demand outgrows the bench. We add a second deck oven and a small roastery across the street, so every cup is pulled from beans we roast ourselves — yet the croissants are still folded by hand.
Still Before Dawn
Twelve bakers, two hundred and forty loaves before noon, and the same patience Adèle insisted on. We still take the slow hours — because a good loaf simply cannot be rushed.
Come find us
Find The Bakehouse
The door opens at seven, the coffee is on, and the first trays are still warm. Pull up a stool or order ahead for collection.
A fourth-generation French bakehouse in Hayes Valley. We laminate, proof and bake by hand from open till close — and pour it all alongside small-batch, house-roasted coffee.
Opening Hours
Tue – Fri · 7:00 – 19:00
Saturday · 7:00 – 18:00
Sunday · 8:00 – 14:00
Monday · Resting the ovens
© 2026 Maison Doré · Baked fresh before dawn.
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