The Rebel Within

Sticky, chewy, and smokey sweet. European butter that is cold-smoked over hickory, vanilla, and a touch of sea salt take this classic caramel to new heights.

Tart yuzu with almonds in rich, sweet caramel for a far from traditional experience. This makes a great gift, or a sweet snack to have on hand when your sweet tooth strikes.

Made with fresh, tart raspberries and lychee, the perfect balance of sweet and tart.

A signature item. Tart and exotic passionfruit cooked as a traditional curd with California extra virgin olive oil in place of butter. The result: rich and smooth with a pop of passion.

Similar to our Confiture Cafe au Lait. Local dairy, sugar and matcha tea are cooked together until thick and creamy. Spread on a toasted baguette with a pinch of salt and you have the kitchen's go-to sweet fix.

Velvety, rich, and intense, this dark sipping chocolate is made with the highest quality chocolate.

Local dairy cold-brewed with coffee for 24 hours, then gently cooked with sugar until thick and creamy. Spread on toast, drizzle on ice cream or enjoy straight out of the jar.

Umami in a confection. 85% Valrhona couverture, dark caramel, butter, and white soy (known for its complex, floral and light salinity). The delivery: salt, chocolate, and caramel like you've never experienced it before.

This loaded croissant is a true marvel to look at, and sink your teeth into. Tall, stacked layers of flakey croissant dough with the centered hollowed for a medley of mushrooms: maitake, cremini, and oyster, extra large egg, bacon, kale, and parmesan to add some savoriness. Forget breakfast sandwiches, this pastry will convert you.

This brownie is the definition of decadence. This brownie is a “brownie sandwich” where two layers of brownies are sandwiched together with a salted butter caramel. A signature CAW item made different than any other brownie. They make a pate de bombe — fluffy, whipped egg yolks and sugar — and emulsify Valrhona dark 62% chocolate and melted butter into it, then flour, marcona almonds are added.

Fruity, herbal, and sweet — a light peach oolong mousse with a peach jelly on a vanilla esmeralda biscuit cake (light vanilla sponge cake) and a buttery shortbread base. Finished with a shiny coconut glaze and feuilltetine crunchy bits. This treat is peachy heaven!

A vegan and gluten free chocolate travel cake that has freeze dried raspberries folded into the batter. Valrhona cocoa powder adds a rich and decadent chocolate flavor which contrasts the tartness from the raspberries. Then the cake is finished with silky and vibrant raspberry icing.

A vegetarian iteration of Craftsman and Wolves famous The Rebel Within. This savory muffin is made with Beyond Meat sausage, cheddar, chipotle, cilantro, and of course, the perfectly runny soft-cooked egg in the center.

Craftsman & Wolves signature Chocolate Chip Cookie, named Tasting Table’s “Bay Area’s 8 Best Chocolate Chip Cookies,” has a crisp edge, a chewy center, and is studded with chunks of Valrhona chocolate and topped with a touch of vanilla sea salt.

This isn't your average oatmeal raisin cookie — soft & chewy, lightly spiced and made with whole wheat flour, pepitas, and golden raisins. A Craftsman and Wolves spin on a classic, dare we say it's better? We do.

Buttery, flaky dough filled with a soft center comprised of honey, lemon, and vanilla. Tossed in Meyer lemon sugar. This delicious morning bun is just one example of how Craftsman and Wolves approaches traditional pâtisseries with a contemporary flair.

Also called Hokkaido, this popular Asian bread is made when roux is cooked on a stovetop with flour and milk, chilled, and added to dough. This creates the bread's celebrated, delicate texture. Enjoy it on its own, toasted with your favorite confiture, or as the foundation of a sandwich. Craftsman and Wolves approaches traditional pâtisseries with a contemporary flair.

Croissant, or Danish pastry? Don't put yourself between a rock and a hard place, have a Croissant Pudding! Craftsman and Wolves house made croissants in a rich vanilla bean custard loaded with red bean paste, chocolate and citrus zest.

Kouign Amann (pronounced kween ah-mon) is the sugary, caramelized cousin to the croissant. Its buttery layers are dusted with sugar before folding and baking. Crisp on the outside, moist in the center, and a caramel-like flavor — what not to love?

A moist carrot muffin with the addition of valrhona cocoa powder, the natural sweetness from the carrot balances the bitter cocoa, and subtly spiced with cinnamon and ginger, making this the perfect fall/winter muffin. Topped with crunchy cocoa crumble, and dusted with powdered sugar.

Craftsman & Wolves signature banana cake with toasted coconut. Moist banana cake with desiccated coconut shreds mixed in for texture and finished with a coconut glaze and more coconut shreds. The perfect on-the-go treat to enjoy alongside a cup of tea.