I’m sure this is a familiar sight now. Ever since Craftsman & Wolves opened this past spring, blogs have been posting this now-famous treat, “The Rebel Within” and more from the newest pastry shop in San Francisco. At one end of the shop, classic pastries get modern twists like The Rebel’s sous vide egg inside a savory muffin. On the other side of the counter, desserts displayed in glass cases are so modern and chic they are like works of art.
Loaves, muffins and croissants all lined up. The Rebel shown on the right.
I was in awe and could not leave with just one pastry so I decided on this passion-sesame croissant.
The desserts were in a glass case, hence the slight glare on these but these “devils without” are chocolate cakes with toffee and cocoa nib. Without because pre-foie gras ban, they were “devils within” and had foie gras toffee. Here is a shot from their website. The absence of the controversial ingredient didn’t deter customers. The person in front of me ordered 10 of them to go. That’s a party I’d like to attend.
These cube cakes are stunning. The one on the left has chocolate, caramel and Vietnamese cinnamon. The blanc cube has raspberry, coconut, Earl grey and almond. Having just finished a dessert plating assignment in pastry school, I have yet to master this decorating style where the abstract and free form look is so thoughtfully and carefully executed. I think if I attempted to do it, it would just look a toddler’s crayon drawing in comparison.
For those that are in need of a little indulgence, there are individual slices of the cube cakes.
After taking my pastries to go, I was ready to finally have “The Rebel Within.”
It was just like cracking open an egg. The yolk oozed out, all the better for using the muffin to sop it up. The muffin itself was very moist and generously studded with ham and cheese and the egg was perfectly done. The one thing I wished was to have tasted it when still warm. That would be the ultimate.
And for my sweet item, the passion-sesame croissant, a modern take on the almond croissant. The top had a thin coating of passion fruit glaze with fried sesame seeds. I really liked the crunch and nuttiness from the seeds. The croissant itself was nice and flaky and the filling of roasted tahini almond cream was delicious. I’m glad the passion fruit was more secondary and the sesame was the stronger flavor. The balance was nice.
My next visit will be for one of the desserts.
Craftsman & Wolves
746 Valencia St
(between 19th St & 18th St)
San Francisco, CA 94110