San Francisco - September 22, 2006

Hey, Baby Cakes …

Petite Patisserie Opens

Thinking big has helped you conquer life’s myriad challenges.

Like warding off hunger before dinner with a jumbo cookie at 4.

But sometimes it’s wise to think small. Case in point: pastry chef Rachel Leising’s tiny new bakery in Potrero Hill, a welcome addition to the neighborhood’s little French Quarter. Stainless steel cake molds hanging in the window and wafts of buttery goodness let passersby know that la cuisine est ouverte.

Everything is organic, so you won’t find strawberry shortcake in November — but you will find piping-hot brioche, croissants, pain au chocolat, and cinnamon rolls for breakfast. Dainty lemon meringue tarts and mini flourless Dagoba chocolate cakes help with portion control. (Sort of.) Other take-me-homes include jars of homemade jam, fair-trade brew from Mr. Espresso, and, eventually, baguette sammys for lunch. Leising also does custom cakes for big occasions like weddings and anniversaries.

But don’t wait to treat yourself — it’s never too early to indulge that appetite.

Or, you know, spoil it.

Petite Patisserie, 1415 18th Street, at Connecticut Avenue (415-821-9378 or petitepatisserie.com).