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And Chef Sarah Bonar is a float-whisperer. It's a thing.
ChefSarah Bonar
San Francisco
About Sarah Bonar
Sarah Bonar is the pastry chef at Frances and Octavia. Her start in baking was atypical. Since her family didn’t have a lot of money for college tuition, she followed the lead of her father, a career army soldier, and joined the military. Honorably discharged as a sergeant after five years stationed in San Antonio, Texas, as a Spanish linguist, she attended culinary school on the GI Bill; after graduation, she landed her first industry job at Frances’s pastry station, working for chef-owner Melissa Perello.
Accolades
- San Francisco Magazine Best Pastry Chef 2015
Featured Content
Where I Go Out
Russian honey cake
$$, Café, Breakfast, Civic Center
"This cake is my favorite in the city. So much that we had it as our wedding cake! Moist, not too sweet and a nice ratio of buttercream to cake, perfect in every way."
Kimchi Toast
$$, Coffee Shop, Bakery, Breakfast, Dogpatch
"Not the sexiest pastry, but so delicious! I mean, I could eat a barrel of kimchi, so I may be biased, but I order this every time I visit...which is probably too much. Is there such a thing?"
summer squash
$$$, Happy Hour, Chinese, Reservations, Full Bar, Chinatown
"Literally everything we tried here was phenomenal, but the summer squash was a standout. Lots of texture and tons of flavor. A must order if it's on the menu."
At My Venues
Summer panzanella
$$$, Modern, American, Lower Pacific Heights
"Super fresh and seasonal. Love the garlic rubbed toast to soak up the awesome vinaigrette. While it's around, grab it."
Sarah's bread
$$$, Modern, American, Lower Pacific Heights
"It's been a joy to watch as pastry chef Sarah Bonar has developed what has now become her signature loaf. With just the right amount of tang, chew and sour, this hearty loaf is impeccably balanced. Ask for it by name!"
Chilled squid ink noodles, bottarga, fennel
$$$, Modern, American, Lower Pacific Heights
"Great texture and perfectly balanced richness and acid"
Sonoma duck breast
$$$, Modern, New American, Eureka Valley
"The Sonoma duck breast with butter bean ragu, grilled broccolini and satsuma mandarin at Frances. The duck is perfectly cooked and the balance of flavors make this an elegant dish. Accompaniments change."
Deviled egg
$$$, Modern, American, Lower Pacific Heights
"This dish is delicious and fun to eat. Try eating it in one bite and washing it down with the Solter sparkling Riesling!"
Applewood smoked bacon beignets
$$$, Modern, New American, Eureka Valley
"This beignets are super light and fluffy, and of course, bacon makes them better."
