Chef/Owner Gianina Serrano
In October of 2014, we opened our doors in San Francisco’s vibrant Mission District. Born and raised in San Francisco, Chef G brought her local roots and years of experience in the Bay Area’s finest kitchens and five-star hotels to create a space that reflects her love for pastry. Our showroom features truffle-inspired lighting, sea glass tile, and three elegant display cases showcasing beautiful desserts. In the kitchen, we use two chocolate tempering machines, a clean room for pasteurizing gelato, and all the essential accoutrements. Guests can watch the magic happen and wave hello through the exhibition window.
Sixth Course is exclusively a dessert shop. The name was inspired by an old cookbook. It indicates the sixth course as dessert in a seven course menu, and the company logo of circles is that place setting.
We are committed to conservation and sustainability practices. We only use fresh organic dairy, hand selected organic produce, and the finest ingredients. Our dairy is from Clover Stornetta, sourced from organic family farms along the north coast of California. We use butter from Sierra Nevada Cheese Company. It is vat-cultured in small micro batches with live active cultures.
We use quality, sustainable couverture from the top local and international producers, Rainforest Alliance and Fairtrade certified. These chocolate makers are dedicated to the long term success of the farmers and co-ops where the beans are grown, assisting with improvements in the environment, farming techniques, and community education.
All to-go materials are either recyclable, biodegradable, or compostable, and made in the USA. Chocolate boxes are produced in Berkeley with recycled paper, soy inks, and eco-friendly adhesives.
We are committed to conservation and sustainability practices. We only use fresh organic dairy, hand selected organic produce, and the finest ingredients. Our dairy is from Clover Stornetta, sourced from organic family farms along the north coast of California. We use butter from Sierra Nevada Cheese Company. It is vat-cultured in small micro batches with live active cultures.
We use quality, sustainable couverture from the top local and international producers, Rainforest Alliance and Fairtrade certified. These chocolate makers are dedicated to the long term success of the farmers and co-ops where the beans are grown, assisting with improvements in the environment, farming techniques, and community education.
All to-go materials are either recyclable, biodegradable, or compostable, and made in the USA. Chocolate boxes are produced in Berkeley with recycled paper, soy inks, and eco-friendly adhesives.
