Saint

Saint opened in February 2020—days before everything shut down. But Daniel López’s bread was the kind no one could easily replicate at home (starter too fast, starter not going —you know the drill). He grew up in his family’s bakery in Saltillo, but it was a French bakery stint and time in SF that sold him on the slow, romantic ritual of baking. Now it’s the city’s sourdough benchmark—but it still runs at a neighborhood pace.