Craftsman and Wolves whips up inventive, artisanal pastries like the iconic egg-stuffed Rebel Within muffin, alongside flaky croissants and upscale coffee in a modern Mission café.
"When everyone zigs, maybe it’s time to zag — which is to say that, sure, you would be beloved for bringing any one of the beautiful cakes and desserts from Craftsman and Wolves. But the bakery is also offering brioche buns perfect for being the wingman to the main dinner. The shop is offering both a classic buttery brioche with Maldon salt ($14 for eight), as well as a truffle and chive version ($18 for eight). For more details, head to the Craftsman and Wolves website to pre-order, and pickup is available at the Valencia Street shop, as well as the Den, and the Cailfornia Avenue farmers market in Palo Alto." - Dianne de Guzman
"The Rebel Within is one of the most photographed baked goods in SF that’s also worth crossing town for. It’s flat-out delicious. The savory sausage and cheese muffin has a soft-cooked egg baked inside, and the yolk oozes out when you cut it in half. Craftsman and Wolves has other great pastries too, like the buttery kouign amann and chocolate croissants. And if you end up here for lunch, they have turkey clubs and burrata croissant sandwiches filled with onion-tomato-bacon jam." - julia chen 1
"Mad scientist/baker William Werner’s masterpiece, the Rebel Within, manages to capture a soft-boiled egg within a savory, sausage-studded cake. It’s served with a tiny vial of Tabasco salt for added oomph and takes breakfast to a whole new level. Werner has since left Craftsman and Wolves, but beautiful pastries and desserts are still available at the shop, from classic croissants to an “alfajores kouign amann” with dulce de leche ganache and topped with a mini alfajores macaron." - Lauren Saria, Dianne de Guzman, Becky Duffett
"The Den, by Craftsman and Wolves, has the same menu as the one in the Mission, which is good news for anyone who loves their classic egg inside a sausage-cheese-onion muffin—like us. This cafe has much less seating than the Valencia spot, so it’s better suited for quick takeout because you're busy and time is a precious commodity. Luckily that makes it easy to get our favorites, like the unconventional sourdough cubano with well-flavored pulled pork, and the summertime salad with watermelon and halloumi that’s the perfect blend of sweet and savory." - Ricky Rodriguez
"Visit Craftsman & Wolves for a Modern Spin on Classic Pastries You might have caught wind of some recent buzz about this contemporary patisserie with its unveiling of the haute dog, Craftsman and Wolves Chef William Werner’s upscale version of the classic American food (think better meat and a flaky, buttery croissant instead of a bun). Or perhaps you’ve heard people talking about a Mission bakery that served a savory muffin with a soft-cooked egg inside of it (it’s call the Rebel Within). Whatever the reason, head to Craftsman and Wolves for a changing menu of classic and innovative breakfast pastries, cakes, confections, confitures, desserts, lunch, and savory fare, with coffee, tea, hot chocolate, beer, and wine to wash it down. Craftsman and Wolves is open Mondays through Thursdays from 7 am to 7 pm, Fridays from 7 am to 8 pm, Saturdays from 8 am to 8 pm, and Sundays from 8 am to 7 pm. Can’t make it to Mission? Stop by the Ferry Plaza Farmer’s Market on Saturdays from 8 am to 2 pm or order through their online shop."
