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Food Guide to San Francisco

Food Guide to San Francisco

As anyone who was in Jackson could attest, this winter was particularly weather-beaten with more snowy days than not. Lovely for skiers, but a bit bleak for bakery owners. So when our trip to the San Francisco Fancy Food show came up in January, we eagerly hopped on a plane and set out to walk and dine our way through the city.

Food Guide to San FranciscoWe were perhaps most excited to see the recently opened Tartine Manufactory, the much larger outpost of the famous Tartine bakery. The original Tartine has been hugely influential in the bread baking scene (you’ll find Chad Robertson’s cookbook bible on Persephone’sshelves) and we wondered what they would do with the additional space. To sum it up, you cannot leave Tartine Manufactory hungry. The giant bakery-restaurant-store hybrid offers great coffee, a rotating cast of pastries to satisfy both sweet and savory cravings, and full breakfast/lunch/dinner menus (not to mention a very cool wine list focused on female winemakers)–all in a modern, light-filled building that is equally satisfying to design junkies.

Next door is home to Heath Ceramics, so chances are you’ll leave not only full but also with a beautiful souvenir (or you can find their timeless tableware at Picnic).First stop was Mr Holmes Bakehouse, bright and early in the morning to grab one of their delightful Cruffins–a croissant/muffin mashup that is to die for–and a Churro Croissant filled with a dulce de leche cream surprise (yum). This teeny-tiny to-go spot frequently sells out, so get there early and check out their instagram for daily specials as well as for spot on branding and packaging inspiration.

tartine heathAfter having our fill of pastry and breakfast items, that night we scored tickets to Lazy Bear. What once was an under-the-radar pop-up restaurant now has a permanent space, hosting communal “dinner parties” with highly inventive and delicious cuisine. The staff’s attention to detail made the whole experience unforgettable, from the custom cocktail you’re offered the moment you settle into the Parlor to the fresh bergamot that is shaved into your Earl Grey tea. This dinner was a splurge in more ways than one.

In the morning, we made the pilgrimage to see Josey Baker Bread at The Mill. This spot is a collaboration between Josey and Four Barrel Coffee–they do the coffee (extremely well) and he makes the bread (extremely well) so it’s really a perfect marriage. Seeing Josey himself working away at The Mill reminds us why we at Persephone do what we do–baking and breaking bread brings us together and fortifies us to face even the darkest Jackson Hole winter days.