A block and a half away from Tartine Bakery, there's a new patisserie player in town: Craftsman & Wolves (746 Valencia). Pastry chef William Werner's patisserie-café is a more modern concept, with savory and sweet baked goods and confections that are more Paris 2012 than they are Paris 1912, but with a clear Californian slant. As of Saturday morning, the place will be selling muffins, croissants, financiers, brownies, sandwiches, salads, and fresh bread, much of it with idiosyncratic twists.
Take, for example, their "chocolate croissant stack": three layers of flaky croissant dough, cut in squares, layered with dark chocolate. "We were talking about how chocolate croissants just never have enough chocolate in them," says sous chef and baker Wendy Thomas. "They always just have that little bar. So we went with layers, and lots of chocolate."
Then there's the muffins with surprises inside: The Rebel Within, a savory muffin with scallion, cheese, and pork with an oozy soft-boiled egg inside; and the Devil Inside, a chocolate muffin filled with ganache and foie gras.
Also, their sesame-passionfruit croissant is not to be missed. Check out our full preview slideshow, and see it all for yourself this weekend.
Craftsman & Wolves - 746 Valencia Street, between 18th and 19th - Open 7 a.m. to 8 p.m. Monday through Friday; Saturdays 8 a.m. to 8 p.m.; Sundays 8 a.m. to 5 p.m, starting June 16.BEGIN SLIDESHOW