What are the opening hours?

Tuesday 10am - 6pm Wednesday 10am - 6pm Thursday 10am - 6pm Friday 10am - 6pm Saturday 10am - 6pm Sunday 10am - 3pm

Butter&

Buttercream cakes with modern design. Serving the San Francisco bay area.

10/14/2026

MENU UPDATE! So excited to share that our🍌hojicha latte will be on our permanent menu going fwd. If you came to try it and we were sold out, I’m sorry!! But you’ll have another chance now. For context, it takes us three days to make the cheong, and we’re still figuring out the right pars and such. A few more menu updates:

We are bringing back Pandan + Coconut this month and replacing Cookies + Cream with it!!! So many ppl asked for Pandan + Coconut to be a permanent flavor when we debuted it in January. I love this flavor because it draws from the flavors of my viet American childhood growing up in San Jose. Walking by the pandan waffle shop at grand century mall (iykyk) and grabbing some bánh kẹp lá dứa fresh and steaming off the waffle maker was just the best. So anyway, come bid adieu to Cookies and Cream and grab a slice while you still can 💛

Last menu update is really more of a request for input: I’m considering replacing hazelnut + chocolate with pistachio + chocolate or pistachio + rose. If you have a strong opinion pls make your case! K thx byeeee! 😽

09/30/2026

Hi loves, it’s our last week for Banana Pudding Cake! Banana pudding, Saigon cinnamon buttercream, and a light rum soak on our brown sugar cake. It’s devine if you’re a banana fan. We also have the most delicious Banana Hojicha Latte to pair with it — the secret ingredient is this crazy floral banana syrup that we make in house. Swipe to see some BTS making it. We took equal parts banana and sugar, mix them together, and let osmosis pull liquid gold banana flavor out of the banana slices. The inspo behind this component was Korean cheongs: using sugar to preserve/ferment citrus and herbs for tea before refrigeration was a thing. We just let our cheong sit for three days to extract the fresh banana flavor. We also make a banana milk for the kiddos and caffein sensitive folks (me). I’m just so proud of how much fresh banana flavor we were able to capture with this cheong!

I’ll also be serving Banana Pudding slices at nâu coffee’s popup this Saturday 10/3 along with Corn Pudding and Pandan Pudding. I’m cutting slightly smaller slices and boxing them up in slightly smaller boxes, so they’ll be a little more affordable at $6 instead of our usual $9. Get all three as a sampler!

It’s been another full month 💛 I’m feeling slightly overwhelmed by work and life atm, but I’m holding it together with the help of therapy, coaching, fam, and friends. Endless gratitude to the butter& community for continuing to support our craft! Hope you like our banana offering! And I f you made it this far reading this caption, let me just say wow that’s bananas!! 🍌

08/31/2026

Saying goodbye to our corn pudding cake 🌽 it felt risky putting this one out there, knowing it wouldn’t be loved by all. But I was feeling so inspired by all the delicious summer corn! And it felt good making something that I loved. Thanks to the Butter team for helping me fine tune the salt and the proportions, and thanks to the Butter fam for loving on this flavor that was so special to me! Swipe for all the verrrry sweet feedback 🥰 next flavor is dropping next week. It involves all of my favorite things: banana pudding, cinnamon, rum. Slices should be in the case by the afternoon for a sneak peek if you want to taste and give feedback before we launch to our newsletter subscribers 🍌

SIX STARS

!!!!!

😭

I’m a brave baker?!

❤️

Summer tradition?!

You what they say - happy girlfriend happy wife happy life jk

07/15/2026

Cake maker and baker friends hit me up if you want some free cake boxes and boards! See the last slide for all the sizes available.

Gonna clear these out next week, and would love to find them a home! I’ll be at butter& tmw, and next Sunday-Wed if you wanna peak in our backstock and grab some supplies that were no longer using.

Rest of the slides are some piping play from the shop this past week and flowers I found on my walk 🤸‍♀️💛

Step 1: cut a st. Honore piping tip in your piping bag
Step 2: make a topographical map on your sheet cake
_.bakes is getting so good at piping!! Fun fact: she’s left handed, so I had to learn how to pipe with my left hand too in order to coach/teach her. Try it out if your right handed and you want to make your brain explode!

Sharlize’s handiwork. The texture is v satisfying

🌸

🌹

🎁

06/11/2026

Miso Dulce de Leche dropping this sweet June. Excited to use miso made with butter beans. It’s giving salted caramel but with an Asian twist 🫶We bake sweetened condensed milk for over an hour until it turns into a dark golden brown dulce de leche. The subtle tang from the condensed milk combined with the umami of the miso is just really nice. Slices and whole cakes in the shop first come first served thru June 28! Preorders available and always your best bet 💛

06/03/2026

Dahlias and orchids on our ridges design 💛

05/01/2026

This gem of a woman starts her next
chapter today! 🕊️please join me in wishing Madrid the warmest farewell from the butter fam. This was her last week at Butter& (and the last week of her final flavor, Blueberry + Matcha). Madrid has spent her last 6 years at Butter&, working so hard to serve our amazing customers and team. If you’ve enjoyed any of our cakes the last few years, you have Madrid to thank. From quarantine cake maker to partner, general manager, and head chef — you’ve grown so much in your tenure. Not many can do what you’ve done.

On a personal note, without Madrid at the helm of b&, I wouldn’t have been able to start Pastel (rip), recover from major burnout, have a baby, and heal from a pretty rough post partum journey. Anyone who knows anything about running a small independent business (as a new mom to boot) knows how how hard it can be. You can’t do it all alone, and you need a good team to support. I’m finally feeling resourced enough to step back in as b&’s interim GM and head chef. It’s a hat I haven’t worn in a few long years, but I’m excited and anxious to get back in the weeds for this next era of b&. I’m forever thankful to Madrid for her support of over the years. And now it’s now time for her to get some MAJOR rest on a so-deserved break. Madrid: I hope you get super bored and rediscover your love for baking as a past time. If you ever decide to casually do any pop ups in the future, you have a huge fan base at Butter& who’ll sell you out in like 10 minutes probably 😁💗 bon voyage!

02/24/2026

Starting pay at Butter& is now $24/hr! Our team averaged $4.98/hr in tips in 2025, so if this year is similar, then that’s almost $29/hr for our most junior employees. And we’re hiring 👋

I’m really proud we were able to make this increase. 2025 was a big growth year for us. Butter&’s mission is to make great design more accessible, but it’s also to be the best employer in the food industry. It’s an ambition, an impossible goal, but the aspiration helps us make key decisions like this one — I want to create jobs that I’m proud of rather than squeeze every penny out of this business for profit. This is a small move in that direction.

Thank you for making us as busy as we are and for caring how we do business — we couldn’t do this without you 💛

02/13/2026

Hi sweeties, we are completely sold out of Valentine’s Day dark chocolate raspberry cakes 🌹 We are also sold out for the entire weekend for both LNY and other celebration cake pre-orders 🐴 We will have some cakes available in our retail shop (first come first serve), so swing by in person if you need a cake. Thank you so much for supporting our small team!

02/08/2026

Valentine’s and Lunar New Year are just 3 days apart this year 😱 the shop is going to be busy! Swipe for glamour shots of our vday offering — see our other post for our gold gilded LNY cake! And see comments for more details on the Valentines cake 🌹

01/14/2026

FAM, the cake shop will be CLOSED EARLY today (1/14), at 4pm. Your favorite cake makers will be ringing in 2026 together over some very tasty Vietnamese food. If you need a cake, DO NOT come find us at .sf! We will not be able to help you! See stories later for dinner party content. See comments for details on the Cococut + Pandan cake pictured 👀⤵️

Address

690 Indiana Street
San Francisco, CA
94107

Opening Hours

Tuesday	10am - 6pm
Wednesday	10am - 6pm
Thursday	10am - 6pm
Friday	10am - 6pm
Saturday	10am - 6pm
Sunday	10am - 3pm

Website

https://butterand.com/

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Contact The Business

Send a message to Butter&:

Rudd Kitchen and Bath
94110

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