Another of the big openings that are about to change everything on Divisadero, Belinda Leong's b. patisserie, is almost ready for its close-up (see also Bi-Rite Divisadero, The Mill). Last we heard it would be opening this week, but there are still a couple of inspections holding things up, and the Scoop reports that the TBA date is now coming within a week or two.
The space at 2821 California Street (at Divis) was formerly home to a crepe place, and Leong has partnered with bread guy Michael Suas (Thorough Bread, TMB Baking) on the project. And we should note that this will be the third project by a prominent local pastry chef to debut, after Yigit Pura's Tout Sweet and William Werner's Craftsman & Wolves, with Michelle Polzine's 20th Century Café still due this spring.
As the Scoop reports, Leong has a custom-designed pastry case with temperature-controlled marble surfaces that can be set to properly store whatever sits on it colder for certain pastries, and room temperature for baked goods like her signature kouign ammans.
There will be Four Barrel coffee at the 25-seat café, as well as some savory, open-faced tartines. We'll update you as soon as the firm date is set.