"A new bakery and cafe from the team behind Michelin-starred Sorrel, specializing in glistening viennoiserie and cheffed-up twists on classic French pastries, had its debut Thursday morning at the Ferry Building. It's called Parachute, and the signature pastry is the Parachute Chocolate Entremet, a small, five-layered chocolate pastry in the shape of a parachute or a downturned croissant, as the bakery's logo suggests that shows off the fine-dining pastry skills of co-owner and chef Nasir Armar."
"with a more balanced amount of pastry surrounding it. Additionally, there is a crisply, divinely laminated, savory croissant, technically a pain Suisse (or pan Suisse), the filling of which will change with the seasons. The current version, with spinach, oyster mushrooms, garlic bechemel, goat cheese, and sungold tomatoes, is damn delicious, and the "striped" top of the pastry is impossibly crispy."
Parachute opened Thursday morning at the Ferry Building as a bakery and cafe from the team behind Michelin-starred Sorrel, specializing in glistening viennoiserie and cheffed-up twists on classic French pastries. The signature Parachute Chocolate Entremet is a small five-layered chocolate pastry shaped like a parachute or downturned croissant. Pastry chef Nasir Armar, raised in his father's Chennai bakery and formerly at ROOH, Sorrel, and Saison, leads the production. Croissants are baked fresh throughout the day and proofed in special boxes; offerings include a candy-bar-shaped chocolate croissant, a seasonal pain Suisse, and a kouign-amann with everything seasoning and scallion cream cheese mousse. Lines formed at opening and popular items sold out quickly.
Read at sfist.com
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