Grande Creperie, a debut concept from husband and wife duo Patrick Ascaso and Joanna Pulcini-Ascaso of beloved family-owned Le Marais Bakery, celebrates the naturally leavened-style crêpes that are the cornerstone of casual French cuisine, and offers a selection of both savory and sweet crêpes and artisanal all butter croissants and pastries. The menu highlights seasonal, Bay Area-grown ingredients from the region’s local farmers, those Chef and Le Marais Bakery owner Patrick Ascaso have purchased from for the past decade.
Handmade tastes better. Cholita Linda makes everything from scratch, from hand-battered fish tacos to agua frescas, because they think it just tastes better. They don’t take shortcuts, they only do what’s delicious.
The philosophy at Cholita Linda is to have fresh, vibrant food that not only tastes of Latin America but speaks to its tradition, its culture, and its warmth. In Peru, Chola or Cholita, is a term of endearment that means a girl of native or mixed heritage and “Linda” means pretty or sweet—a perfect representation of the food cooked at Cholita Linda.
Update: Yes Pudding is reopening Thursday, June 2nd!
Yes Pudding is a local San Francisco small batch artisan dessert company creating a variety of puddings, specializing in custard and bread based puddings both sweet & savory. Yes Pudding started with Banana Pudding and has evolved to over 30 flavors. With both traditional and imaginative menu items, Peach Cobbler a la Mode pudding sets the tone for their menu. Yes pudding prides themselves on handcrafted recipes and seasonal features.
Visit the Yes Pudding Website for more information!
Tsar Nicoulai Caviar
Since our humble beginning in San Francisco in 1984, our goal has been to handcraft small batch American caviar without the use of antibiotics, growth hormones, GMOs and synthetic preservatives. All while upholding and advancing the highest levels of sustainability. We take great pride in being the nation’s only Eco-Certified Sturgeon farm, the most awarded and rated Green “BEST CHOICE” by Monterey Bay Aquarium’s Seafood Watch.
The cafe will feature a seasonal menu inspired by our farm and sprinkled with a taste of our international partners, to render a more worldly caviar experience. Follow us on social media to hear about special events, promotions and chef takeovers.
We are excited to grant caviar enthusiast, caviar novice and everything in between, direct access to our farm to table caviar journey.
The Epicurean Trader is San Francisco’s premier gourmet market, focusing on small-batch, artisanal producers. We carry everything a “foodie” could want, including small production wines, craft spirits and beer, farmstead cheeses, charcuterie, gourmet chocolates, oils and vinegars, and an extensive range of specialty pantry items.
Our Ferry Building Marketplace location features a full espresso bar, offering pastries daily from some of San Francisco’s premier bakeries. It also includes an expansive café menu, including European-style baguette sandwiches, bagels, empanadas, toasted paninis, and salads. An intimate wine bar offers wine and beer by the glass, cheese platters, and small bites tapas-style in the afternoon and evenings.
To learn more about The Epicurean Trader, please visit www.theepicureantrader.com
Providing pure, raw, premium honeycomb and honey products, straight from the hive, is what Carmel Honey Company is known for. Nothing has been added to or taken from the honey and that’s why our single source varietals, honeycomb and bath & beauty products are sought after by honey connoisseurs and top chefs throughout the country. Our honey is always 100% pure, raw, unheated and unfiltered.
Carmel Honey Company was founded by Jake Reisdorf at the age of 11. What began as a school project has now quickly turned into a “sweet” family business. Jake not only founded the company, but is a passionate advocate for saving honey bee populations. He’s a knowledgeable speaker who regularly gives talks, demonstrations and workshops to schools, civic groups, companies and nonprofits on the importance of bees and through his “Jake Gives Back” program makes and annual donation to a honey or bee related research organization each year. So when you make a purchase from Carmel Honey Company you’re also saving the honey bee.
Daily Driver opened San Francisco’s first ever creamery and bagel shop in an expansive and beautiful space in the Dogpatch last summer, with a dedication to using the highest quality local ingredients possible in everything they create.
When David Kreitz’s boiled, wood-fired bagels were first paired with Hadley Kreitz’s cultured butter and organic cream cheese, they knew that a wholesale/retail space was essential. So, Daily Driver happened and the team grew from there.
Stop by their Ferry Building location to pick up amazing wood-fired bagels, hand-paddled butter, fresh cream cheese and other delicious grab-and-go options.
Donut Farm was started in 2006 by Josh Levine, a San Francisco native with a long history in the music scene, activism with “food not bombs”, Berkeley needle exchange, and founding member of 924 Gilman street the all ages punk venue.
By supporting Donut Farm, you are supporting sustainability, compassion towards creatures and the planet, small local businesses, and the vegan community.
Donut Farm does their best to minimize their footprint and meticulously pick local and organic ingredients beyond a standard most any other donut shop can claim.
Cheesequakes, made in San Francisco, are all natural, creamy, and moist with a luxurious crust and flavors that, like San Franciscans, are sophisticated and unusual.
A local, family owned business dedicated to using the finest ingredients to make memorably delicious, Cheesequakes makes all their cheesecakes from scratch. They elevate a very traditional dessert by creating unusual and locally inspired flavors, as well as their own take on old favorites.
Using rBST hormone Free cream cheese, butter, milk and sour cream, Cheesequakes has also created their own graham cracker and chocolate cookie recipes and use crumbs from those cookies in their crusts. They also source all their specialty ingredients from local vendors such as Inna Jam and Far West Fungi.
Village Market is a “general store” which provides a friendly hub for buying craft beer and pantry staples. Shelves are stocked with dry goods – flour, sugar, spices, tea, pasta and dried beans, with condiments and canned goods, and with a well-considered selection of miscellaneous items that range from skewers to canning jars to beautiful local handmade soap. There are cookies, chips, snacks, and bottled water that commuters can pick up quickly on a dash to catch the ferry or on their way to a date in the city.