You’ve gotta love modern bakeries. Every now and then a baker goes ultra modern with his or her interior design and it just makes everything look so chic. Taking the modern interior design approach does not make a bakery, but it can help the company stand out as long as the products match in quality. My global modern bakery list includes: Princi, Ble, Nadege, Helsinki Bakery, Kara’s Cupcakes, Joseph Brot von Pheinsten, and Vyta.
The newest bakery to join the modern-sugar crew is chef William Werner‘s Craftsman & Wolves on Valencia Street in San Francisco’s Mission District. After browsing its sizable breakfast menu on the Craftsman & Wolves website, my top pics of items I would like to try include their “damn fine granola,” “smoked almond brittle,” a “cocoa carrot muffin,” and a “raspberry, coconut, earl grey, almond cube cake” (see cube cake below). The bakery also has sandwiches and coffee from local coffee bar and roaster, Sightglass.
One more point of interest, while we are talking about Craftsman & Wolves. If “clustering” is a good business strategy, then Craftsman & Wolves did an excellent job by locating itself a block away from one of my other SF all time favourite bakeries, Tartine.
Speaking of which, today I tried baking two Tartine cookie recipes for class tomorrow: shortbread and chocolate walnut cookie from the Tartine cookbook. Looking forward to taste testing.