I was thrilled to host Pastry Chef Lori Baker for a demonstration at Williams-Sonoma Union Square this past weekend. She and her husband, Jeff Banker own a restaurant in Pacific Heights, aptly named Baker & Banker. While Jeff manages the savory menu, New American cuisine with an emphasis on seasonal and local ingredients, Lori handles the dessert menu and the pastries for their bakery located next door.
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.
In just a week, a new pastry shop will be opening in San Francisco. Craftsman and Wolves is the work of pastry chef William Werner, known for the delicious treats from his former company, Tell Tale Preserve which I discovered at various pop-ups in the city last year. At the Ferry Building farmer’s market there were baked goods like the homemade pop tart and the famous rebel within, a savory muffin with a poached egg inside. I regret not having tried the latter. The storefront did not come to fruition, so now less than a year later fans like myself are eager and ready for version 2.0 of Werner’s pastries.
The day after Christmas when one would think to ease off the excessive eating and start making resolutions for a healthier diet in the new year, I went with my family to try out Tyler Florence’s SF restaurant, Wayfare Tavern in the Financial District.
The last time I checked out one of his eateries, it was last summer at Rotisserie & Wine. Since then he has added on Hawk’s Tavern in Mill Valley, bringing the grand total to 4. I’ll aim for 3 out of 4 by the end of this year and still no diet resolution in place.
