Champagne Rose
Champagne & Rose
Champagne mousse, rose-litchi gelée, almond dacquoise, and a blush mirror glaze dusted with edible silver. Our most requested creation.
Signature
San Francisco · Est. 2018
L'art de la
pâtisserie
française.
Entremets, viennoiserie, macarons, and bespoke gâteaux — crafted daily by Maître Pâtissière Hélène Marchand using classical French technique and California's finest seasonal produce.
Recognition
Michelin Guide 2022–23
Trained
Pierre Hermé, Paris
Award
Bon Appétit Best 2024
La Collection
Our Pâtisserie
Four disciplines. One unwavering standard. Every piece assembled fresh each morning.
Multi-layered mousse cakes with mirror glazes and sculpted finishes. Each is assembled over two days and limited to eight portions.
Pistachio Praline
Pistache & Praline
Sicilian pistachio mousse over feuilletine croustillant, hazelnut praline insert, and a pistachio velvet finish.
Signature
Dark Chocolate Caramel
Chocolat & Caramel
72% Valrhona chocolate mousse, salted caramel insert, chocolate biscuit joconde, mirror glaze. Intense and deeply satisfying.
Signature Vegan
Yuzu Elderflower
Yuzu & Fleur de Sureau
Yuzu curd mousse, elderflower panna cotta insert, genoise légère, and a pale gold glaze. Spring–summer only.
Saison Limité Available April – September
Hand-laminated pastry using 84% cultured butter and a 72-hour cold-ferment process. Baked in two rounds — 8 AM and 11 AM.
Croissant Beurre
Croissant Beurre
The foundation. 27 alternating layers of dough and cultured butter. Shatters on touch, melts on the palate.
Signature
Kouign-Amann
Kouign-Amann
Breton laminated dough folded with cane sugar and salted butter. Deeply caramelised crust, tender center. Twelve made daily.
Signature Limité Limited to 12 per day
Pain au Chocolat Valrhona
Pain au Chocolat
Two batons of Valrhona 66% encased in laminated dough. Slightly bitter counterpoint to the butter.
Signature
Escargot Pistache
Escargot Pistache
Rolled croissant dough spiralled with pistachio frangipane and candied orange. A Maison Véron original.
Saison
Chausson aux Pommes
Chausson aux Pommes
Rough-puff pastry enclosing compote of Granny Smith apples, vanilla, and a touch of calvados. Weekend only.
Saison Saturday & Sunday only
French meringue macarons aged overnight for the ideal chew. A rotating seasonal selection with four permanent signatures.
Rose Ispahan
Rose & Framboise
Rose-scented shell, raspberry-rose ganache, crystallised rose petal. The classic Maison Véron signature.
Signature
Vanille Bourbon
Vanille Bourbon
Madagascan bourbon vanilla bean infused into a Swiss meringue buttercream. Pale ivory and flawlessly simple.
Signature
Chocolat Noir
Chocolat Intense
70% Manjari chocolate ganache, a touch of fleur de sel. For those who prefer depth over sweetness.
Signature
Seasonal Flavour
Saveur du Saison
Changes with the market. Yuzu tart, fig & honey, saffron mango, wild blackcurrant — ask at the counter.
Saison Limité
Whole cakes for celebrations and ceremonies. Each is assembled to order and requires 72 hours minimum notice.
Fraisier
Fraisier de Saison
Génoise légère, mousseline cream, fresh-market strawberries, mirror glaze. Spring–summer. Serves 8–10.
Saison April – August only
Bûche de Noël
Bûche de Noël
Holiday log cake in rotating flavours. Champagne & pear, chestnut & praline, or dark chocolate. Serves 10.
Saison Limité November – January
Bespoke Wedding Gâteau
Pièce Montée
Multi-tiered celebration cake designed in consultation with our maître pâtissier. Custom flavour profiles, décor, and scale. For weddings, galas, and milestone events.
Consultation required — min. 2 weeks notice
Tarte aux Fruits
Tarte aux Fruits de Saison
Pâte sucrée shell, vanilla pastry cream, seasonal market fruit arranged in the classic Parisian style. Available in 20cm and 26cm.
Signature
Summer 2026
La Collection Estivale
Each season, our maître pâtissier curates a limited collection around the finest market arrivals. Summer 2026 centres on white peach, lavender, and verbena — delicate, floral, and ephemeral. Available through September.
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Pêche Blanche & Verveine
White peach mousse, verbena gelée, lemon sablé breton.
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Lavande & Miel de Provence
Lavender honey ganache, fleur de sel caramel, almond streusel.
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Figue & Fromage Blanc
Slow-roasted fig compote, fromage blanc mousse, walnut crumble. Coming August.
Bientôt disponible
Commande Spéciale
Commande Spéciale
For bespoke gâteaux, private catering, and wholesale enquiries, please complete the form below. Our team responds within one business day. For urgent matters, call us directly.
01
Submit your enquiry
Share your occasion, date, and vision. We respond within one business day.
02
Design consultation
Hélène discusses flavour profiles, scale, and aesthetic direction in person or by video.
03
Tasting & confirmation
A private tasting of your chosen flavours before we confirm the commission. Minimum 72 hours notice for gâteaux.
La Maison
Maître Pâtissier
Hélène Marchand trained in Lyon and Paris before opening Maison Véron in San Francisco in 2018 — bringing the rigour of classical French technique to California's abundance of seasonal produce.
Her philosophy is precise and uncompromising: every layer must serve a purpose; every flavour must earn its place. The result is pâtisserie that is simultaneously faithful to tradition and responsive to the season.
Maison Véron has been recognised by the Michelin Guide and named among the best patisseries in the United States by Bon Appétit.
Formation & Distinctions
- Certified Maître Pâtissier, Confédération Nationale de la Pâtisserie
- Formée chez Pierre Hermé, Paris
- Michelin Guide recognition, 2022 & 2023
- Bon Appétit — Best Patisserie, West Coast 2024
2018
Opened
Lyon & Paris
Training
≤ 40
Daily Entremets
12 kg
Butter (weekly)
Galerie
L'Atelier en Images
Champagne Rose Entremet
Kouign-Amann
Rose Macarons
Viennoiserie Atelier
Bespoke Wedding Gâteau
Maison Véron
Photographs from the atelier — follow us on @maisonveron
Horaires
Hours & Location
| Lundi / Monday | Fermé / Closed |
| Mardi / Tuesday | 8:00 – 18:00 |
| Mercredi / Wednesday | 8:00 – 18:00 |
| Jeudi / Thursday | 8:00 – 18:00 |
| Vendredi / Friday (Today) | 8:00 – 19:00 |
| Samedi / Saturday | 8:00 – 19:00 |
| Dimanche / Sunday | 9:00 – 14:00 |
Samedi / Saturday: Seasonal tasting window 10–12
Dimanche / Sunday: Sunday brunch selections
Adresse
Getting Here
- BART: Montgomery Street Station (5 min walk)
- Muni: Lines 1, 30, 45 — stop at Kearny & Sutter
- Parking: Union Square Garage, 333 Post St