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://www.e-digitaleditions.com/i/623506
260.969.8331 • www.debrand.com • wholesale@debrand.com The Classic Collection From impressive chocolate gifts to impulse items! Ofering exquisitely handmade Chocolate Art Boxes, unique chocolate bar varieties, gourmet creams, caramels and decadent trufes. The husband-and-wife team, Amy Brown and Joe Wolf, make sure everything they sell is made with locally sourced, fresh ingredi- ents, from the breads and breakfast pastries to the pain au choco- lat. Even the peanut butter for their cookies is homemade. Savory preparations include herbs grown in their garden and house-made farmer's cheese. Enjoying a savory galette, f latbread, or one of a handful of the cafe's breakfast plates will no longer require a journey further west. marlabakery.com Mr. Holmes Bakehouse Home of the Cruffin in the Tenderloin Despite a rocky start that resulted in the loss of its opening baker, a notorious robbery of its coveted recipes, and a parting of the ways with the store's designer, Mr. Holmes Bakehouse hasn't missed a step. From the day it opened its doors in November 2014, this tiny Tenderloin bakery, with its chic white-tiled interior and cheeky neon lettering that boasts, "I got baked in San Francisco," sells out daily. Best known for its famous Cruffin, a croissant-like muffin filled with ever-changing flavored cream fillings like German Chocolate, S'more, Strawberry Milkshake, and Peppermint, Mr. Holmes has developed a devoted following. The bakery draws big crowds who begin lining up as early as 7 a.m. for the Cruffins (which always sell out), brioche doughnuts, sweet and savory danishes, and nut-filled kouign-amann. Customers have been known to wait as long as 90 minutes for the bakery's inventive offerings. It's a good idea to check Mr. Holmes out on Instagram or Twitter prior to a visit for an up-to-date report on the ever-changing menu. For many, however, standing in line is all part of its allure. mrholmesbakehouse.com ShakeDown SF Sweets 100 ways in the Tenderloin A colorful, graffiti-like mural of a huge ice-cream cone plastered across the exterior of this less-than-one-year old Tenderloin ice cream shop makes it feel like a neighborhood fixture. Once you're inside, you'll find a long curvaceous bar, more art, and blackboards denoting the flavors of the day lining the walls of ShakeDown SF. Owners Jeffrey Mann and Paul Moore spent a couple of years developing their organic, seasonally inspired ice cream and brought on pastry chef Amy Pearce to help with recipe develop- ment. They have created more than 100 f lavors that include sorbets and sherbets. The shop's signature and most popular f lavor is the Jacker Crack, a take on the classic Cracker Jack, made with toasted popcorn, homemade peanut brittle, and dulce de leche ice cream. The shop offers as many as 10 wildly inventive ice-cream f lavors on a daily basis, including Matcha Mint Chip, Pennsyl-Tucky (a bourbon-vanilla ice cream with caramel whiskey sauce and pieces of chocolate chip walnut cookie pie), and a Lilikoi Cheesecake, in addition to smoothies, shakes, and sundaes. They even make their own gluten-free buckwheat waff le cones, as well as sprinkles and sauces. shakedownsf.com Smitten Ice Cream Oh-so-modern ice cream in Pacific Heights What started as an ice-cream cart has grown to five Bay Area retail shops and counting. Ice-cream lover Robyn Sue Fisher wanted to make a better product and, with the help of a couple of engineers, she created and patented a one-of-a-kind ice cream machine that uses liquid nitrogen to produce exquisitely dense, smooth, and flavorful ice cream in minutes. Six of Fisher's patented and trademarked Brrr machines are on display at her California Street location that opened in June of this year. Customers can watch their ice cream be made fresh daily from locally sourced, organic ingredients. Some favorites include the Tcho 60.5% chocolate, cookie dough with pretzels and chocolate chips, and salted caramel. Many of the ice cream f la- vors are seasonally driven and include a Maple Brown Sugar in the fall, Strawberry White Balsamic in the spring and summer, and come January, Lemon Gingersnap on the January menu. smittenicecream.com WINTER 2016 99