Thorough Bread & Pastry was founded in an attempt to bring authentic French style pastries to San Francisco. Our menu includes a wide range of viennoiseries, artisanal breads, cakes and sandwiches. Everything is made from scratch in house and with the highest attention to detail.

Our breads are crafted with the highest quality ingredients, and range from traditional French baguettes to naturally leavened ancient grains. Our bakers strive to perfect traditional recipes, while adapting them for a modern consumer.



Our Background

Owner, Michel Suas, a native of France, started baking when he was fourteen. At the age of 21, he was named the head pastry chef at Restaurant Barrier, in Paris, France. Barrier was one of twelve French restaurants honored the coveted three star Michelin award. Michel later moved to the Bay Area and established the San Francisco Baking Institute in 1996. The Institute has become a renowned leader in artisan bread and pastry education. Thorough Bread and Pastry, followed shortly thereafter.

Our Passion

In 2009 Michel wrote and published his critically acclaimed book, “Advanced Bread and Pastry: A Professional Approach”, which has since guided many professionals in the industry.
Thorough Bread and Pastry has been an integral part of the Castro area’s community, allowing a space for artists, thinkers and friends to gather. With our lovely back patio and indulgent offerings, we strive to create an environment where people want to come together.