Nothing is quite what you’d expect at Craftsman and Wolves. Tucked into a small but modern storefront in the foodie paradise that is San Francisco’s Mission District, Craftsman and Wolves is a veritable wonderland of baked goods and pastries.
We visited the contemporary patisserie and shot some of chef William Werner’s favorite bites on our perfectly-sized Cambria Tidbit Plates. Take a look at these delicious treats below, and learn more about the story behind this innovative bakery.
Werner — whose past stints have included Quince and The Ritz Carlton — carefully constructs the ever-changing menu based on seasonality, fan favorites and wildly creative blends of sweet and savory. Pictured above is one of Craftsman and Wolves’ better-known medleys — a savory cake made with sausage, asiago, green onions and a perfectly soft cooked egg — called The Rebel Within.
Above is The Rebel Within’s sweet counterpart: The Devil Within. Although Werner originally filled this cake with foie gras, he switched to a soft chocolate center after the California ban on foie gras passed.
This unassuming pastry is one of Werner’s personal favorites — and for good reason! The carmelized hazelnut financier is heaven on earth.
A colorful sprinkling of vegetable “confetti” tops this savory croissant, filled with ham, cheese and a harissa glaze.
Naturally, Werner had to have a sweet croissant, too. But this is no ordinary chocolate croissant — instead of the standard crescent shape, Werner’s version stacks the flaky dough with pieces of chocolate.
Last but not least — the infamous morning bun with crème fraîche and muscovado sugar. This little loaf-shaped bun just melts in your mouth.
Each delectable pastry exhibits Werner’s love and passion for the craft and art of baking — in fact, the name Craftsman and Wolves nods to all craftsman and the challenges they face while pursuing their passion.
Visit Craftsman & Wolves the next time you’re in San Francisco at 746 Valencia Street.