Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://specialtyfoodmagazine.epubxp.com/i/102355
STORE TOUR GOURMET & MORE A mouthwatering day trip to France At first glance, this narrow, hallway-size grocery in Hayes Valley, owned by French food importers Josiane and Laurent Recollon seems well stocked with all the usual Gallic suspects: frozen puff-pastry dough and ready-to-bake croissants; aspic-sealed crocks of pâté; macarons from L'Artisan, Bonne Maman jam; six-packs of Petit-Suisses; fat links of Fabrique Délices Boudin Noir and andouille sausage. But step to the back of the shop, open the door to the cheese cave, inhale and be transported to France. The glass-fronted, hay-lined cool room displays a mouthwatering array of European (and Inhale and be some domestic) cheeses, transported including a don't-miss selection from qualto France. ity brand Xavier David. Adjacent to the cheese room is a small, fern-lined patio, where customers can enjoy a cheese or charcuterie plate or a baguette sandwich with, for the moment, BYO wine. You can also take home a jar of Frenchinspired, San Francisco–made preserves from Maison de Monaco, in flavors like Peach-Lavender, Raspberry-Violet and Strawberry-Cassis. HAYES VALLEY BAKEWORKS Treats that support job training for the underserved Want a clean conscience while you indulge? Drop in to this corner cafe/bakery and support its nonprofit job-training and work-experience project serving those in underserved and at-risk local communities. Toolworks, a social enterprise that has created employment opportunities for individuals with disabilities for nearly 40 years, conceived the project. For breakfast, pair your cup of locally roasted Four Barrel coffee with a must-have bacon-cinnamon bun or cheese grits soufflé. For lunch fare, a bevy of options include gluten-free and vegan selections. The menu offers such items as quinoa-crust pizza, sandwiches and rotating soups from recipes created by chefs from local top restaurants like Traci des Jardin and Roland Passot, who shared recipes to support Bakeworks' program. For customers just craving a sweet, browse the pastry case for a Tcho chocolate brioche, a vegan Mexican chocolate snickerdoodle, or a chocolate-chip cookie studded with bacon and hazelnuts. NOSA RIA MARKET Flavors of the Iberian peninsula Nosa Ria, Spanish for "our bay," was opened in the spring by owners Krista Avery and Manuel Bargiela to share their love for the bold, sunny flavors of the Iberian pen- THE STORES Craftsman and Wolves Hayes Valley Bakeworks Oaktown Spice Shop Temescal Alley 746 Valencia St. 550 Gough St. 530 Grand Ave. 470G 49th St. San Francisco San Francisco Oakland Oakland Mon.–Fri.: 7 a.m.–7 p.m. Mon.–Fri.: 7 a.m.–7 p.m. Tues.–Fri.: 12–7 p.m. Thurs.–Sun.: 12–5 p.m. Sat.: 8 a.m.–7 p.m. Sat.: 8 a.m.–5 p.m. Sat.: 10 a.m.–5 p.m. 510.502.0868 Sun.: 8 a.m.–5 p.m. 415.864.2688 Sun.: 12–4 p.m. 415.913.7713 bakeworkssf.com 510.201.5400 Umami Mart oaktownspiceshop.com 815 Broadway craftsman-wolves.com Nosa Ria Market Oakland Dandelion Chocolate 500 Laguna St. Salumeria Tue.–Sat.: 11 a.m.–6 p.m. 740 Valencia St. San Francisco San Francisco Tue.–Sat.: 11 a.m.–7 p.m. 3000 20th St. San Francisco Sun.: 12–5 p.m. 510.575.9152 Wed.–Fri.: 12–4 p.m. Sun.: 11 a.m.–5 p.m. Daily: 9 a.m.–7 p.m. umamimart.com Sat.: 11 a.m.–6 p.m. dandelionchocolate.com 415.529.1506 nosaria.com 415.471.2998 salumeriasf.com Gourmet & More 141 Gough St. San Francisco Mon.–Sat.: 10:30 a.m.–7 p.m. Sun.: 11 a.m.–6 p.m. 415.874.9133 PHOTOS: (FROM LEFT) MOLLY DECOUDREAUX, AUBRIE PICK, ERICH VALO 106 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com