Edgar posing outside Kahnfections
Edgar giving a thumbs up outside the Kahnfections storefront. Located on 20th Street between Shotwell Street and Folsom Street. Photo by Benie Cohen. June 13, 2023.

Pedestrians wandering down 20th Street may find themselves distracted by the sweet aromas wafting from Kahnfections bakery. Edgar Bertrand, one of the creative forces behind the confections, carries a rich background and unwavering passion for baked goods, both of which have been essential to his role as kitchen manager. 

His baking journey began in Wyoming during a high school foreign exchange program. He grew up in Mazatlán, in the Mexican state of Sinaloa, and the trip to Wheatland, Wyoming, was his first time in the United States. While there, he enrolled in a culinary arts class and discovered his appreciation for the artistry and precision of baking. 

“That was when I fell in love with baking.”

Fueled by his newfound passion, Edgar pursued formal culinary education, specializing in baking and pastry arts.

“My greatest accomplishment is definitely graduating from culinary school. My baking skills are what I’m most proud of.”

Eager to expand his culinary horizons, he embarked on a two-year adventure working on a cruise ship, during which he explored diverse cuisines and broadened his repertoire. 

Finishing his time overseas, Edgar found himself drawn to San Francisco, which has been his home for the past six years. Before joining Kahnfections, he cooked at American Grill, and baked at Copenhagen Bakery in Burlingame.

When asked about his favorite things to bake, Edgar’s eyes light up. “Croissants and cakes,” he says adding that he’s “really good” at decorating cakes. “My coworkers often think I’m weird for being so passionate.”

Edgar confesses that sometimes his passion drives him to act “crazy” in the kitchen. 

“He’s the goofiest person in the world,” agrees Sarah Burnett, his pastry assistant of two years. “He could be working on the most challenging recipe and we’ll see him with his tongue out, or singing and dancing.”

“He’s extremely talented, I think more talented than any of the Food Network chefs. But he’s super humble,” Sarah adds. 

Someday, Edgar would like to return to Mexico and open a bakery to cook with his mom and share his creations with his family. 

For now, he’s enjoying living in and exploring San Francisco with his roommate and childhood best friend from Mexico.

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5 Comments

  1. Moi, personnellement connais son parcours et j’aimerais bien un jour avoir l’occasion de déguster ses créations à Mazatlán, pour l’instant je lui félicite et lui souhaite beaucoup de succès.

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  2. This might be the best patisserie in town. It was dangerous to live down the street from them!

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  3. wow. Copenhagen Bakery used to be SO good. I mean it’s still good, but then it was astounding. I wonder if that was due to this guy’s artistry. (A Mexican guy with a French name who makes Danish? Very SF)
    It was my mom who turned me on to really good Danish. Back then it seemed that people went for the good Danish and didn’t care so much about the coffee. Now everyone wants perfect coffee and will eat… whatever. I don’t know what they eat. A piece of bread. But for me, my morning baked thing must be excellent (and the coffee, too…)
    I need to check this place out.

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  4. I love Kahnfections! The breakfast sandwiches on cheddar chive biscuits are off the hook. Coffee is also great. I try to recommend it as much as possible. Thanks for letting us get to know more about Edgar.

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    1. He is good pastry chef and very talented , I had the opportunity to get the croissant, and breakfasts sandwiches as well coffe!! He also made my wedding cake, frosting cake very well executed. Congrats to kahnfections to have a good baristas & bakers, humble dudes like him will brings us very good flavor and very good service as well to the town!!

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