Our Story
A quarter-century of pastry, poured into Berkeley.
Chef Nadir brings more than twenty-five years of pastry craft to every case at Belmo — a lifetime spent between French technique and Algerian tradition, folded into croissants, baklawah, and cakes made fresh, on-site, every single day.
Ingredients travel here from across the Mediterranean. Nothing is rushed, nothing is store-bought, and nothing sits in the case longer than it has to.
"Special taste for everything."
— Chef Nadir, Belmo Café
