Kings Bakery offers up Mexican pan dulce alongside Chinese pastries. In addition the specialty and most popular item seemed to be French bread, baked in rolls of three sizes, judging from the expanse of shelf space allocated to them. Hot bread comes out of the oven at 11am and 4pm Mondays through Saturday and at 11am on Sundays. Signs in Tagalog and Spanish warn to not touch the bread with your hands.
I’m not much of one for conchas, so instead I picked up the pan de queso, the dryish style Mexican cheesecake to try. While I enjoy the usual crumbly texture, the example here went too far toward grainy and dry.
I had better luck with the baked pork bun (char siu bao) I tried. Pretty good size, as it should be for the more than a buck price. This was the old-fashioned kind, made with firmer, non-sweetened dough. The generous roast pork filling was also notably less sweet than the market. The diced leanish meat was dark brown, not dyed red, and tasted really meaty and not just of the seasonings. Approaching the same price as Café Bakery’s, I’m not making a special trip to the Mission to stock up on Kings’ pork buns. But I’d certainly pick up one should I be in the neighborhood and in need of a protein snack.
Kings Bakery Cafe
2846 Mission St, San Francisco, CA