Schubert’s Bakery

In 1911, a German immigrant named Oswald R. Schubert came to San Francisco and began baking in a small building located on Fillmore St. Business was soon booming and he required more space to keep up with demand. In the 1940's he moved to our current location on Clement St. Growing older, he decided to retire and sold the shop to another baker named Fred.

Fred continued the scratch baking methods that Oswald had started the shop with and also added some new products to the already tremendous selection.

In 1968, Hilmar and Annie Maier bought Schubert's and really began to bring the bakery in to the modern era. Although the neighborhood began to change, Schubert's remained a constant landmark along Clement St.

The current owners, Ralph and Lutz Wenzel purchased the shop in 1995. Fourth generation bakers from Germany, they bring old world techniques and modern day technology together with delicious results. Some of the favorites from 1911, such as the Neopolitan and Pineapple delight are still being baked to this day. The selection has also been updated with lighter desserts for a more health conscious offering. We welcome you to Schubert's Bakery, serving quality since 1911.

What I’ve tried so far:

Swedish Princess Cake

white cake layers with raspberry and kirsch custard filling, whipped cream and marzipan icing.

Note:  For those who don’t know….Marzipan is:

Marzipan is an almond and sugar paste used to ice cakes and other pastries or sculpted into a variety of shapes to be eaten as candy or used as cake decorations. Marzipan is simply a mixture of almond paste, powdered sugar, and a moistening agent such as water, corn syrup, glucose, fondant, or egg whites. After the ingredients are mixed, marzipan reaches a consistency of dough or soft rubber and can be rolled, shaped, cut, or molded.

If you are an Almond lover you have got to love this cake.  It is the Marzipan Icing that brings out the fabulous taste of the cake.  This is a must try cake unless you are allergic to Almonds.

Neopolitan Cake 

white and chocolate cake, chocolate and raspberry whipped cream, topped with chocolate ganache.

This cake you have got to eat it together with the Chocolate Ganache.  I recommend making every bite of the cake with a small piece of Ganache.

Overall

Both cakes are worth the trip to the bakery.  At times you will see a long line, but well worth the wait.  The line does go fast, so do not be discouraged.

www.schubertsbakery.com