Craftsman and Wolves changes their fruit tart monthly based on ingredient availability. Spring might feature strawberries, summer brings peaches and berries, fall has figs and plums. The pastry cream is silky (no cornstarch grittiness), the pastry shell is crisp and thin, and the fruit is arranged with geometric precision. Each tart is a small work of edible art.
Tips from diners
Visit once a month to follow the fruit progression through the year. This is where you see the baker's respect for ingredients and seasonal discipline.
These sell out by afternoon. Come before 2 PM if you want to guarantee finding your preferred fruit tart.
The Rebel Within is Craftsman and Wolves' most famous creation — a warm, savory muffin that's cracked open to reveal a runny soft-boiled egg still steaming inside, mixed with sausage, Asiago cheese, and chives. William Werner debuted this concept during his Tell Tale Preserve Company days and it's remained his signature item. They sell out most mornings by 9 AM, which is why it's worth arriving early.
Tips from diners
Arrive by 8 AM to guarantee you get one — they're the most popular item and typically sell out by 9:30 AM. Weekdays are your best bet.
This muffin gets hot coverage online, so it's often crowded. Don't let the hype deter you — it's actually worth the early arrival. Eat it immediately while the egg is still warm.
The financier is a traditional French small cake, and Werner gives it a Japanese twist with matcha. The matcha is bitter without being grassy, mixed into a batter that's half almond flour, half butter, creating a dense, moist crumb. It's small enough to eat in two bites, but rich enough that you'll remember it.
Tips from diners
This is where you see Werner's Japanese influences. If you like delicate, refined flavors over bold, this is worth trying.
Werner's pain au chocolat uses premium dark chocolate (not milk chocolate like some places) and laminated butter dough that puffs in the oven. The chocolate barely melts — it stays in bars that you snap through. The pastry is crispy enough that you get a loud crunch when you bite, followed by chocolate and soft dough inside.
Tips from diners
Pair this with their espresso or cortado. The chocolate and coffee combination is more interesting than with a sweet pastry.
This is a classic French pastry executed with precision. The croissant dough is laminated perfectly (crispy exterior, tender interior), filled with almond cream, topped with sliced almonds and coarse sugar. It's not a trendy twist — it's the pastry you'd expect at a traditional Parisian café, but with Werner's attention to detail and seasonal butter sourcing.
Tips from diners
If you've had croissants at other SF bakeries, order this to compare. The difference in butter quality and lamination technique is noticeable.
Craftsman and Wolves was founded by William Werner, former executive pastry chef at Quince restaurant, who wanted to create a French-inspired contemporary pâtisserie with a focus on seasonal ingredients and modernist techniques. The Mission location at 746 Valencia is their flagship café. Werner's signature creation, The Rebel Within — a savory muffin with a soft-boiled egg, sausage, and cheese baked inside — has been featured on Food Network's 'Best Thing I Ever Ate' and in Bon Appétit. The café feels like stepping into a refined, intimate French pastry shop where traditional techniques meet Japanese sensibility.
Go early and get The Rebel Within — it's the flagship item and it's only available in the morning. Then pick one classic pastry (croissant, pain au chocolat) and one seasonal item to explore the range.
Come Monday-Thursday before 9 AM for the best selection of The Rebel Within. Weekends are crowded and items sell out faster.
The café is small with limited seating (mostly counter/bar stools). It's designed for grabbing and going, but you can stay if there's space. Don't expect a lounge experience.
They serve excellent espresso and specialty coffee drinks. The coffee quality is good enough to warrant ordering if you're torn between two pastries.
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