bake - April 2018 - 49

Now as executive pastry chef and co-owner of b. patisserie in
San Francisco, she brings the same magic that she experienced
in Paris to every product she makes, from the delicate and flaky
kouign amann to the savory Gougère Feuilletée. "I love ingredients that give texture," she says.
Born in 1977 in San Francisco, Leong grew up in a family of
five, with one older sister and one older brother. Her parents
own a manufacturing plant that produces Chinese products
for various Asian markets; her father creates the entire product
line. She remembers baking in middle school when they had
extracurricular classes and at summer camp.
Leong studied at the Hospitality and Restaurant program at
City College of San Francisco. She considers her mentors to be
Gary Danko and Michel Suas. One of her inspirations is Pierre
Herme. Her first pastry job was at Aqua Restaurant in 1997.
The menu at b. patisserie features a wide variety of creative
pastries, ranging from her Vanilla Cassis Cake (vanilla mascarpone, sable breton, cassis ganache, chiffon cake and vanilla
glacage) to the Yuzu Lemon Tart (yuzu custard, lemon cream

Belinda Leong of b. patisserie is recognized for her strict attention to detail.

and lemon confit).
leader in artisan bread and pastry education. TMB Baking
Leong draws her inspirations from everything around her. "I

Company and Thorough Bread Bakery followed shortly there-

like classic flavors. I can be at a coffee shop, supermarket, ice

after. In 2009 Suas wrote and published his critically acclaimed

cream shop, juice shop and restaurant. I can also eat a really

book, "Advanced Bread and Pastry: A Professional Approach,"

good fruit and create around that. My philosophy is just to have

which has since guided many professionals in the industry.

fun with what I am doing, work hard at it and put my love and
passion into all the pastries."

The partnership between Leong and Suas was a long time in
the making. In 2005, Leong's constant quest for knowledge

She began her career as a pastry chef at Restaurant Gary

led her to the San Francisco Baking Institute, where she took

Danko in San Francisco in 1999. After eight successful years,

a class and met Suas. Years later they would meet again when

she left the restaurant for Europe to stage at some of the most

Leong came back from Europe with the idea of opening b.

esteemed restaurants and patisseries in Paris, Barcelona and

patisserie. She sought advice and direction from Suas. In 2011,

Copenhagen. After two years in Europe, she returned to the

with hopes for b. patisserie lingering, Leong became the head

Bay Area and became pastry chef at Manresa Restaurant, a

pastry chef at Manresa. While at Manresa, she decided to intro-

two-star Michelin Restaurant, in Los Gatos, California, before

duce her pastries to the public through pop-ups and partner-

opening b. patisserie.

ships with select coffee shops.

Suas, a native of France, started baking when he was 14. At the

At an early planning discussion, Suas quickly composed a

age of 21, he was named the head pastry chef at Restaurant

preliminary layout for the space and Leong brought out a

Barrier in Paris. Barrier was one of 12 French restaurants

sketch of her "dream" shop drawn two years earlier while

honored with the coveted three-star Michelin award. Suas later

staging in Paris. They were happy to discover their designs

moved to the Bay Area and established the San Francisco

were an exact match. Leong and Suas realized their ideas were

Baking Institute in 1996. The SFBI has become a renowned

a shared vision.

bakemag.com | APR 2018 > 49


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Table of Contents for the Digital Edition of bake - April 2018

http://digital.bakemag.com/sosland/bake/2019_08_01
http://digital.bakemag.com/sosland/bake/2019_07_01
http://digital.bakemag.com/sosland/bake/2019_06_01
http://digital.bakemag.com/sosland/bake/2019_05_01
http://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
http://digital.bakemag.com/sosland/bake/2019_03_01
http://digital.bakemag.com/sosland/bake/2019_02_01
http://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
http://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
http://www.nxtbook.com/sosland/bake/2015_02_01
http://www.nxtbook.com/sosland/bake/2015_01_01
http://www.nxtbook.com/sosland/bake/2014_12_01
http://www.nxtbook.com/sosland/bake/2014_10_01
http://www.nxtbook.com/sosland/bake/2014_09_01
http://www.nxtbook.com/sosland/bake/2014_08_01
http://www.nxtbook.com/sosland/bake/2014_07_01
http://www.nxtbook.com/sosland/bake/2014_06_01
http://www.nxtbook.com/sosland/bake/2014_05_01
http://www.nxtbook.com/sosland/bake/2014_04_01
http://www.nxtbook.com/sosland/bake/2014_03_01
http://www.nxtbook.com/sosland/bake/2014_02_01
http://www.nxtbook.com/sosland/bake/2014_01_01
http://www.nxtbook.com/sosland/bake/2013_11_01
http://www.nxtbook.com/sosland/bake/2013_11_02
http://www.nxtbook.com/sosland/bake/2013_10_01
http://www.nxtbook.com/sosland/bake/2013_09_01
http://www.nxtbook.com/sosland/bake/2013_08_01
http://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
http://www.nxtbook.com/sosland/bake/2013_05_01
http://www.nxtbook.com/sosland/bake/2013_04_01
http://www.nxtbook.com/sosland/bake/2013_03_01
http://www.nxtbook.com/sosland/bake/2013_02_01
http://www.nxtbook.com/sosland/bake/2013_01_01
http://www.nxtbook.com/sosland/bake/2012_11_01
http://www.nxtbook.com/sosland/bake/2012_10_01
http://www.nxtbook.com/sosland/bake/2012_09_01
http://www.nxtbook.com/sosland/bake/2012_08_01
http://www.nxtbook.com/sosland/bake/2012_07_01
http://www.nxtbook.com/sosland/bake/2012_06_01
http://www.nxtbook.com/sosland/bake/2012_05_01
http://www.nxtbook.com/sosland/bake/2012_04_01
http://www.nxtbook.com/sosland/bake/2012_03_01
http://www.nxtbook.com/sosland/bake/2012_02_01
http://www.nxtbook.com/sosland/bake/2012_01_01
http://www.nxtbookMEDIA.com