Oui Oui Macarons, the boutique bakery started by Ju-Ni veteran pastry chef Cathleen Li, is set to open a brand new location in San Francisco.
According to a DPH Referral submitted to the state of California, the Emeryville-based macaroon shop will be moving across the bay to a brand new location at 777 Divisadero Street.
Li first set out on her journey to macaron mastery all the way back in 2009. When she studied agricultural business at Cal Poly San Luis Obispo, the notoriously tricky French pastry became something of a white whale to the young chef. When she became a pastry chef after graduating, she decided to prioritize her efforts and develop an unparalleled mastery of authentic French baking.
Oui Oui Macarons sells over 25 different flavors of macarons, and that’s not including their rotating menu of seasonal selections. They also serve classic cookies that run that gamut from Chocolate Chip to Fruity Pebbles and even serve homemade ice cream sandwiches on the cookies with flavors like mint chip, matcha, and black sesame.
But the specialty dish that separates Oui Oui from the competition is their authentic Basque cheesecake. Developed in the 90’s by chef Santiago Rivera in San Sebastian, Spain, the Basque cheesecake is a richer, crust-less take on the New York classic that is rare to find in the Bay Area. Featuring a caramelized top exterior and a creamy, custard-like center, the addition of the Basque cheesecakes has been met with voracious approval by Li’s loyal customers.
Though Li could not confirm the intended timeline for opening, it is clear that they are still very early into the planning process. In the meantime, Oui Oui will continue to serve out their specialty macarons and cheesecake from their Emeryville location at 5959 Shellmound Street.
Cathleen Li will also continue serving dessert at Ju-Ni, leaving one to wonder if her signature pastries will continue to be served at Ju-Ni’s upcoming sister restaurant, The Handroll Project.
