Sixth Course Information

Sixth Course is a boutique dessert shop specializing in small-batch production of handmade truffles, French style pastry, and gelato made from scratch. In October of 2014, we opened our doors in San Francisco's vibrant Mission district. After many years working together in the Bay Area's finest kitchens and luxury five-star hotels, we designed a space to showcase and share our love for pastry. The showroom features truffle inspired lights, sea glass tile, and elegant cases displaying a trifecta of sweets. Our state of the art kitchen includes two tempering machines, a clean room for pasteurizing, and all of the essential accoutrements. Watch how it's made and wave 'hello' through the exhibition window. Sixth Course is exclusively a dessert shop. The name was inspired by an old family cookbook that belonged to Bridget's grandmother. It indicates the sixth course as dessert in a seven course menu, and the company logo of circles is that place setting. Sixth Course is 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.