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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.

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 👀⤵️

10/29/2025

Butter& is growing — can you help us out? 💛 Please send this post to any cake decorators you know. We want to work with the best, kindest folks who take pride in their craft and want to get a little bit better every day. Pay is $23-28/hr + $3-6/hr in tips, great health care, and roles are full-time. Email resumes to [email protected] or apply at the link in bio 💌

10/20/2025

The partnership of our dreams with continues! In case you missed our post last month, we’re doing ice cream cake collabs every month together ✨

But first a sad story.

As a kid, did you ever read about how old ships full of plunder would get caught in a storm, break, and sink to the bottom of the sea? Well, the San Francisco version of that story unfolded for us this month. We had prepared a freezer full of ice cream cakes, but calamity struck in the night, that freezer failed, and the cakes melted into a puddle. However, we aren’t so easily stopped! We rallied with the GC team and replaced that batch in a week so you could still get your fix 💛

This month, we’re featuring banana caramel ice cream, paired with our brown sugar cake. We finish off the cakes with a lattice of Greek yogurt buttercream that’s not too sweet and perfectly complements the banana.

Preorder at butterand.com. As usual, this collab is very limited and will sell out fast. The last one sold out in under an hour. Please be kind when we run out – we have limited freezer space 🙏

10/15/2025

Lychee + raspberry is here to stay 💛 This was last month’s limited flavor, and it was a hit.

How do we know? By seeing how customers behave at our shop. We put 3 flavors in our case every week, and they compete head-to-head with each other. Every week that lychee + raspberry was in the case, it was first to sell out.

As a result, we’re promoting lychee + raspberry to a staple menu flavor. You’ll see it listed as an option on every cake design on our website.  Of course, menu space is finite, so we need to say goodbye to something else to make room...

The sacrifice: strawberries + cream. It’s served us well as a crowd pleaser for the last year. But we’re evolving our menu past the classics, into flavors that are more inspired – especially by our favorite Asian flavors. This is the first step towards that vision.

For one last chance to enjoy Strawberries + Cream, we’re offering it as the limited flavor this month. The easiest way to get it is to pre-order, but we’ll also do our best to keep it in stock at our shop in Dogpatch.

Of course, if you already ordered strawberries + cream for a future date, we’ll honor your order. We can also consider a limited number of future orders that haven’t been placed yet – just email us with your request at [email protected] and we’ll chat it through.

05/08/2025

Mother’s Day is on Sunday, and it’ll be Amanda’s first ever! This is Ted, Amanda’s husband, and our baby Theo was just born 2 weeks ago today. Swipe to see this little cutie giving a wave from bed 🥺 While Amanda’s been on mat leave, Madrid, our GM and head chef, came up with a delightfully tropical release for Mother’s Day: Coconut + Passion Fruit 🏝️ She was inspired by the piña colada, a drink that her parents would make at home when she was a kid. Before adding the rum, they’d pour her a little cup of her own to enjoy and it was always a huge treat. The colada is Amanda’s favorite drink, too, so when it gets hot in the Dogpatch, you can find them cooling off together at Mission Rock Resort with coladas. This flavor’s available through Sun, June 1 and is best preordered on our site. Happy Mother’s Day!

04/14/2025

Carrot cake preorders are open! This flavor will only be available until Sun, May 4. We’ll do our best to keep it in stock at the shop for slices and same-day cakes as well, but preordering is always the best way to guarantee you’ll get to try it. 🥕🧡 thanks for requesting we create this flavor!! knocks it out of the park AGAIN

03/27/2025

We’re hosting our first pop-up!!

If you love cinnamon rolls and savory sandos, our good friend Eric Chow of will be at our shop in the Dogpatch () this Sat, March 29 from 10am-2pm.

He’s been featured in the Chronicle, honed his craft at Tartine, and was a best seller when we were running our delivery service during the pandemic called Pastel (if you know, you know 💜)

We’re making a collab box together, which you can preorder on butterand.com starting at 8pm tonight. It may sell out, so we’ll also have walk-up sales available from 10am-2pm or until sell-out on Saturday 💛

Eric launched Astranda Bakery in September 2020, delivering cinnamon rolls throughout San Francisco from his Prius. Before that, he’d spent years cooking at some of SF’s most notable kitchens, like Tartine Bakery, Bar Tartine, The Perennial, and Bar Agricole. Although it all started with cinnamon rolls, Eric’s vision has gone beyond that. His creative energy has led him to make savory sandos that blend Asian and American flavors. Our team will be eating them for lunch on Saturday – you might want to do the same 😆 We’re so excited to feature both his sweet and savory menu.

To pre-order, follow the links in our profile! Otherwise, stop by on Sat in-person. The menu:

Collab box (3 bestsellers, preorder on butterand.com):
- 1 x Cream Cheese Cinnamon Roll
- 1 x Apple Cinnamon Roll
- 1 x Lychee Raspberry cake slices

Sweets (preorder on Astranda’s hotplate link):
- Cream Cheese Cinnamon Roll
- Coffee Cinnamon Roll
- Black Sesame Roll
- Butter& Lychee Raspberry cake slices

Savories (preorder on Astranda’s hotplate link):
- Egg Salad Sando on honey milk bread, with scallion furikake
- Hanger Steak Sando on honey milk bun, with chimichurri mayo and pickled shallots

See you soon ✌️

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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