Following the cronut fame in New York, the cruffin is a cross between a croissant and a muffin. Located in a nondescript shopfront on Larkin Street in San Francisco’s gritty (some say seedy) Tenderloin district, the bakery opens at 8am and closes when it sells out of goods for the day.
You’ll usually see a line in front on the block.
Cruffins come out at 9am, and usually sell out within the hour. There is a separate line for the cruffins. You can purchase their other baked goods while you want in line for the cruffins. I’ve only tried my luck on weekdays before 9am and was able to walk out with the cruffins. However, I’ve had friends tell me they arrived before 9am and cruffins sold out by their turn. The bakery suggests arriving by 8:30am Monday through Thursday and by 8am Friday through Sunday for cruffins.
They limit 2 cruffins per customer and accept credit cards. They’re very sugar laden and heavy that half a cruffin is enough for me. If you want their signature carry-out giftbox, you need to purchase 6 items. The key to enjoying the cruffin is to eat it right away. Otherwise the filling makes the cruffin very soggy, and it loses its shape and crunch. I prefer the cruffins’ crunchy texture to the cream-filled donuts.
Mr. Holmes Bakehouse has opened a second location in Seoul, Korea, and is scheduled to open a third location in Los Angeles soon.Mr. Holmes Bakehouse (1042 Larkin Street, San Francisco, CA 94109 // 415.829.7700)