People have been lining up for 90 minutes or more to get a cruffin from Mr. Holmes Bakehouse in San Francisco. This work of art is filled with salted caramel cream, but flavors change daily.
The 'unicorn of pastries' —
People have been lining up for 90 minutes or more to get a cruffin from Mr. Holmes Bakehouse in San Francisco. This work of art is filled with salted caramel cream, but flavors change daily.
Chuck Thompson/CNN
S'mores cruffins have been a hit. Cruffins come out at 9 a.m. daily and are usually sold out by noon. To keep as many customers as possible satisfied, there's a limit of two per person.
These won't last long —
S'mores cruffins have been a hit. Cruffins come out at 9 a.m. daily and are usually sold out by noon. To keep as many customers as possible satisfied, there's a limit of two per person.
Mr. Holmes Bakehous
It's no Golden Gate Bridge but the neon sign inside Mr. Holmes Bakehouse has become a popular backdrop for visiting Instagrammers. There are no tables or chairs in the shop, it's take-out only.
Sign of popularity —
It's no Golden Gate Bridge but the neon sign inside Mr. Holmes Bakehouse has become a popular backdrop for visiting Instagrammers. There are no tables or chairs in the shop, it's take-out only.
Mr. Holmes Bakehous
Lines usually begin forming outside the shop on Larkin Street well ahead of opening hours at 7 a.m. on weekdays, 8 a.m. on weekends.
Morning ritual —
Lines usually begin forming outside the shop on Larkin Street well ahead of opening hours at 7 a.m. on weekdays, 8 a.m. on weekends.
Chuck Thompson/CNN
Pastry chef Ry Stephen can do more than crank out cruffins. His other pastries have a loyal following, such as the dark chocolate and honeycomb donut.
More than cruffins —
Pastry chef Ry Stephen can do more than crank out cruffins. His other pastries have a loyal following, such as the dark chocolate and honeycomb donut.
Mr. Holmes Bakehous
Pastry chef Ry Stephen worked in a Paris pastry shop before relocating to San Francisco. The influence shows in his caffe latte ganache, with brownie sponge, coffee glaze, coffee marshmallow and coffee jelly.
French influence —
Pastry chef Ry Stephen worked in a Paris pastry shop before relocating to San Francisco. The influence shows in his caffe latte ganache, with brownie sponge, coffee glaze, coffee marshmallow and coffee jelly.
Mr. Holmes Bakehouse
Torched meringue, citrus curd, berry jelly and pecan sponge tart.
Hot item —
Torched meringue, citrus curd, berry jelly and pecan sponge tart.
Mr. Holmes Bakehous
Cookie with caramel, chocolate and cocoa nibs.
Cookie closeup —
Cookie with caramel, chocolate and cocoa nibs.
Chuck Thompson/CNN
The California croissant is stuffed with smoked salmon, pickled ginger and wasabi and comes with a packet of soy sauce.
Center stage —
The California croissant is stuffed with smoked salmon, pickled ginger and wasabi and comes with a packet of soy sauce.
Chuck Thompson/CNN
Mr. Holmes Bakehouse design and take-out boxes were inspired by the rich packaging from the fictional Mendl's Bakery in Wes Anderson's "The Grand Budapest Hotel."
Elegance in a box —
Mr. Holmes Bakehouse design and take-out boxes were inspired by the rich packaging from the fictional Mendl's Bakery in Wes Anderson's "The Grand Budapest Hotel."
Mr. Holmes Bakehouse
Mr. Holmes Bakehouse pastry chef and co-owner Ry Stephen (right) wrangles cruffins fresh from the oven. They'll be dusted with sugar in a moment then sold to customers lined up outside.
Back to the cruffins —
Mr. Holmes Bakehouse pastry chef and co-owner Ry Stephen (right) wrangles cruffins fresh from the oven. They'll be dusted with sugar in a moment then sold to customers lined up outside.
Chuck Thompson/CNN