Pastries

A twisted reinvention on a staple worldly dish. House made falafel that has been folded into the iconic rebel batter with fresh dill and juicy cucumber. Topped with more falafel bits to mimic that crunchy exterior. It is baked to perfection with the soft cooked egg with runny yolk center. Heating Instruction: 425 degrees in convection oven for 7-10 minutes. DO NOT MICROWAVE.

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Craftsman and Wolves is a French inspired contemporary pâtisserie cafe based in San Francisco that prides itself on its relentless pursuit for perfection and team spirit to work towards a common goal. The name is a recognition of this philosophy and is reflected in their ever-changing menu of pastries, cakes, breads, croissants, confections, confitures, desserts, and light fare which are available seven days a week. The core philosophy of the café is built upon the trinity of seasonal ingredients, traditional techniques, and modern aesthetics.

The rotating menu offered by Craftsman and Wolves has garnered accolades from various publications such as Bon Appétit, GQ, Martha Stewart, Food & Wine, and Food Network’s “Best Thing I Ever Ate,” featuring their infamous “Rebel Within” muffin. Executive Chef Sam Ceccotti, an experienced pastry chef with over ten years of creating and serving unique treats, leads the C&W Workshop team in creating and producing the numerous striking and delectable pastries.

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