Daily Driver, SF’s Big New Bagel Maker and Creamery, Opens June 15 | Eater SF

"Opening June 15, a 7,000-square-foot, 130-seat Dogpatch retail cafe and production facility pairs classic wood‑fired, hand-rolled bagels with San Francisco’s only in-house cheese-making creamery: partners churn Jersey cow milk into European-style cultured butter, cream cheese, ricotta, ghee, and quark right in view of customers. Dairy preceded the bagels here—partners Tamara Hicks and David Jablons own Toluma Farms and Tomales Farmstead Creamery in West Marin, and Hadley Kreitz serves as head cheesemaker—while industrial designer David Kreitz built the clean, minimalist space and developed a bagel recipe aimed at producing about 7,250 bagels per day. The bagels are fermented overnight, boiled, and baked in Woodstone firedeck ovens, with leftovers turned into bagel chips or matzoh balls; chef Martin Siggins offers a weekday cafe menu and an extended weekend brunch featuring bagel sandwiches, bagel dogs, quark bowls, buttermilk-vinaigrette dressings, and whey-cooked bulgur tabbouleh. Located in a former can factory called the American Industrial Center, the cafe also houses Oakland’s Red Bay Coffee roasting on a Probat machine, and a portion of sales will support Project Wreckless; hours are 6 a.m.–3 p.m. daily with extended weekend brunch and future evening pop-ups planned." - Caleb Pershan