Belinda Leong has contracted with San Francisco's Four Barrel Coffee and Bar Agricole to sell her artisan baked goods beginning August 22.
At first, she will make European-style pastries three days a week while maintaining her position as pastry chef at Manresa.
The two locations will initially sell her kouign amann (layered French pastry), kugelhopf (small Alsatian cake), sable chocolate (double chocolate cookie), and a seasonal coffee cake.
"I have been trying to perfect the kouign amann for the last 10 years," Leong says. "I hope to build a reputation for the kouign amann, kugelhopf, and bostock (which will be available later), because they are all rarely seen here."
Each pastry should cost $3.50 to $4.
In October, Leong plans to leave Manresa and move into full bakery production in an East Bay food manufacturing plant owned by her parents. At that point she will open up distribution to restaurants and coffee shops in the Bay Area and continue to sell at pop-ups, like a very successful one she staged last weekend at Flour + Water, while searching for a San Francisco location to open a retail shop she plans to call b. Patisserie.
Prior to Manresa, Belinda spent nine years at Gary Danko and one year at Pierre Herme Patisserie in Paris, as well as short stints at some of the most famous restaurants in Europe, including Copenhagen's Noma and Bubo in Barcelona.
"As for being a restaurant pastry chef, I will try to do some consulting on the side," Leong says. "I enjoy doing restaurant desserts, so I definitely want to do some consulting, but I don't plan to be working as a full-time restaurant pastry chef after Manresa."