Craftsman & Wolves
Blueberry Muffin
Chocolate Croissant Stack
Warm caramel, salted butter, croissant shavings
Toasted chocolate bread, vanilla ricotta, honey, almonds
The Devil – chocolate cake, toffee, cocoa nib
The Rebel Within – Asiago, Sausage, Green Onion, Egg
Raspberry Almond Croissant
Chocolate Salted Caramel Brownie
Valrhona Chocolate Chip Cookie
Éclair – Coffee Cream, Caramel Marmalade, Dark Chocolate
Cocoa Carrot Muffin
The brainchild of Chef William Werner, Craftsman & Wolves has been perhaps the most buzzed about patisserie aside from Dominique Ansel and his Cronut for the past year and although the California foie gras ban took a little bit out of The Devil Within it did nothing to diminish my interest in the contemporary Mission bakery; a location I visited thrice during my most recent trip to San Francisco in addition to a stop at their booth during the Saturday Ferry Plaza Farmer’s Market. Featuring an industrial setting with brick, metal, and wood aplenty but a bit less seating than would be ideal on weekends and an ample display of items both savory and sweet, ready to go or made to order, I’d be hard pressed to say that anything I tasted at C&W was less than exemplary and although The Devil and The Rebel Within get a lot of well deserved press the two items that impressed me most were those ‘made to order’ – specifically the sweet, salty, and silky liquid caramel and a slice of dense Valrhona chocolate bread heavily laden with ricotta, local honey, and lightly salted almonds – simple, balanced, and all the better when dipped into the caramel.
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