Susan and François met three years ago and have since opened Terra Bakery. Susan is a second generation baker and trained at Le Cordon Bleu. François trained at Les Moulins de Paris, one of the oldest and revered baking schools in France. Combined they have thirty years of baking experience.
Terre means “earth” in French, and with Susan and François’s unwavering commitment to natural ingredients, it was the perfect inspiration for naming their bakery. Terra Bakery opened its doors to the neighborhood in April of 2010, offering croissants, breads, and other baked goods prepared with precise French technique, creative muffins, traditional New York water bagels, and an eclectic French-inspired menu. Their staple food items include a Vietnamese chicken sandwich, a meatloaf sandwich and a fried chicken sandwich. Brunch is a popular experience for many and Terra’s made to order cakes are frequently requested.
Susan and François love being in Hayes Valley and owning their own business, but it is definitely a labor of love. They bake everything fresh from scratch each day, often starting at 4 in the morning and running well past 9 at night. François’s specialty and favorite thing to bake are the baguettes, a challenging item to have come out just right. Susan enjoys baking the muffins the most because their flavors can be reinvented in many ways.
They say that one of the things they love most about baking is that you never know how things might turn out and everyday brings something new. They stay light on their toes, always offering new items. In celebration of Valentine’s Day, Susan and Francois introduced truffles and a new white chocolate and berry muffin. They will begin serving cold sandwiches within the next few weeks.
Terra Bakery is located on the northwest corner of Gough and Hayes. They are open for breakfast, lunch and dinner. If you stop by Terra Bakery early in the morning things are hot out of the oven. Speaking from experience, this can leave even the grumpiest commuter with a smile on her face.