Peaches Patties

Peaches Patties is a Jamaican catering company based in San Francisco that prides itself on baking a variation of fresh homemade Jamaican patties and other popular Jamaican dishes. Founded by Chef Shani Jones, the company’s focus is to use fresh ingredients and flavorful Jamaican spices that will give their customers a taste of Peaches Jamaican Kitchen.

Peaches Patties’ Ferry Building location menu features their beloved Jamaican Patties in meat and vegetarian options as well as sides including rice, beans, vegetables and plantains. Peaches Patties also offers a selection of Jamaican Beverages.


Inspired by the street corner bakeries of the Arab world, Reem’s seeks to connect people through the warmth of Arab bread and hospitality. Award-winning chef and activist Reem Assil launched Reem’s as a participant of La Cocina in 2015 and one farmers market location grew to many. In 2017, Reem’s opened its inaugural restaurant in Oakland’s Fruitvale Village and built a consistent fanbase dedicated to its beloved mana’eesh, bread, pastries, dips and housemade beverages.

Reem’s kiosk in the Ferry Building Marketplace is a place where people can drop by to chat, enjoy the warmth of sourdough flatbread and bring home their daily pastries. Reem’s Ferry Building menu features classic dishes from the original Reem’s location and offerings exclusive to the Ferry Building, all depicting the quintessential Arab street food experience and prepared with California love.

Fatted Calf

The Fatted Calf is an acclaimed charcuterie, butchery, and specialty shop/café. Walk through the doors and it feels as if you’ve entered a secret world of meaty wonders. Their cases are filled with pâtés, salumi, sausages, roasts, and terrines–and when the meat counter crew offers you a slice of the fennel-flecked Sbrisolona and a piece of perfectly rare roast beef, it’s hard to say no.

More than just a butcher shop, the Fatted Calf offers meaty goods and services that are varied and unique. At its most basic level, charcuterie is the technique of seasoning, processing, and preserving meat. But, it is also a way of preserving food cultures and traditions while enriching the daily habit of breaking bread. At the Fatted Calf, charcuterie is a way of life–an approach to cooking and eating that celebrates the pleasures of the table.

Señor Sisig

In 2010, San Francisco’s street-food scene was taking baby steps, trying to walk the city’s complicated permit requirements. To make it, you needed passion and vision—exactly the two things that fueled the launch of Señor Sisig’s first food truck that year. Inspired by the success of Roy Choi’s Kogi Korean taco truck in Los Angeles, high school friends Evan Kidera, who has an MBA from San Francisco State, and Gil Payumo, an experienced chef, saw Filipino food as a Bay Area cultural force ready to break out.

With a reconditioned Chinese food truck from Modesto that Evan found on Craigslist, they were committed to the format of tacos and burritos. To fill them, they reached back in Gil’s family history to find a dish his dad was famous for at parties: sisig. In the province of Pampanga in the Philippines, where Gil’s family has roots, sisig is rustic drinking food, a highly seasoned mixture of chopped meat from the head and snout of a pig. Gil’s family recipe called instead for pork shoulder: more accessible, friendlier to modern sensibilities, and just as rich and juicy as the traditional version. Gil tweaked the recipe, which calls for infusing the pork with a highly seasoned, slightly spicy marinade for 24 hours before grilling and chopping it. He adapted the method for chicken and tofu.

He and Evan began rolling up sisig in burritos, spooning it into tacos, and sprinkling it on nachos. Driven by word of mouth on social media and the popularity of San Francisco’s newly launched Off the Grid street-food events, Señor Sisig quickly became a local phenomenon. As San Francisco and the wider Bay Area have embraced street food as a beloved form of eating, and expression of grassroots culture and the entrepreneurial spirit, Señor Sisig has grown, too.

With its fleet of four food trucks and three brick & mortars serving the San Francisco Bay Area you won’t have to search long to experience Señor Sisig’s truly unique take on a traditional Filipino delicacy. It’s fast, it’s fun, it’s flavorful, and best of all, it’s truly San Franciscan.

Grande Crêperie

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.

Cholita Linda

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.

Daily Driver

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

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.

The Slanted Door

The Slanted Door is reopening in 2022! 

The Slanted Door is Charles Phan’s nationally-acclaimed Vietnamese restaurant that anchors the north-east corner of the Marketplace. A wall of floor-to-ceiling windows overlooks the Bay in the contemporary, open-space design. Charles, owner and Executive Chef, first opened The Slanted Door in the Mission District of San Francisco in 1995. He has long been known for using top-quality, local ingredients — organic whenever possible — including sustainable fish, poultry, and meat. His food has been lauded as the pinnacle of Asian cuisine.

The 175-seat restaurant serves lunch and dinner seven days a week and has a full bar with signature cocktails. The menu ranges from Vietnamese street food to complex meat and seafood entrees.

Imperial Tea Court

Imperial Tea Court at the Ferry Building Marketplace is an elegant, traditional Chinese tea shop and salon. Renowned as an exclusive source for many of the most sought-after teas produced today, Imperial Tea Court carries over 100 teas, including organic teas, and a beautiful selection of tea pots, many of which are handmade by masters in China.

The shop entrance features a signature moon gate and dragon sofa made from aged reclaimed wood from China. Visitors can purchase bulk tea at the stunning black granite (imported from China) counter — or pause for tea and snacks, comfortably seated at one of six rosewood tables.