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.
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I'd seen the instagrams on Facebook - filtered pictures from friends of this egg cooked in a muffin. It seemed like the perfect breakfast - a runny egg in a savory muffin. It's called the Rebel Within at the Mission bakery Craftsman and Wolves. Inspired, I went to on a Saturday morning, but was too late. They were out.
Luckily, there were some other choices to satisfy at this unusual and very creative patisserie. It was a very tough decision with choices from the very savory green curry-flavored scone to the very sweet chocolate croissant stack. I settled on the Iavender caramel semolina cake and my own rebel within was satiated.