Crispian Bakery

Crispian Bakery is a small-batch bakery producing French-inspired American breads and pastry for the San Francisco Bay Area. Crispian began as a collaboration between our two head chefs, Beth Woulfe and Christian Fidelis de Goes. We offer a range of classic baked goods for retail purchase or special order, such as fine French macarons and naturally-fermented breads, as well as seasonal specialties, highlighting produce from our local farmers’ markets. Customers love our delicious products and our friendly service!

Established in 2014.
Crispian began as a collaboration between our two head chefs, Beth Woulfe and Christian Fidelis de Goes, who met while working together in Thomas Keller’s Bouchon Bakery in New York City. We offer a range of classic baked goods for retail purchase or special order, such as fine French macarons and naturally-fermented breads, as well as seasonal specialties, highlighting produce from our local farmers’ markets.

Beth W.
Business Owner
Beth Woulfe is the pastry chef. Her goal is to produce beautiful, heart-warming food with affection and respect for the consumer. Born and raised in the East Bay, her industry experience includes time at Levain Bakery and Bouchon Bakery in New York, and the restaurant Le Bec Fin. Most recently, she was head chef at Main Line Baking Co, a gluten-free bakery in Philadelphia. Beth is an alumna of the Institute of Culinary Education in New York, and holds a bachelor’s degree in English from Princeton University, where her senior thesis was on the role of food in literature.