Humans with Bouquets: William

If you are a San Francisco Bay Area resident and are not yet familiar with Craftsman and Wolves in the Mission district, you have been missing out. Under the direction of Chef William Werner, CAW offers an amazing and ever-changing menu of breakfast pastries, cakes, confections, confitures, desserts, lunch, and other savory fare seven days a week. When William happily agreed to be one of my humans, I was delighted, and it provided me an opportunity to get to know him a bit better, and snap some great shots in and outside of CAW.

It's always amazing to meet other people involved in small businesses and learn more about what led them to launch something (CAW opened in 2012). For William, Craftsman and Wolves is the pursuit of twelve years’ experience in restaurants and hotels on both coasts. During these formative years he refined techniques for pastry and chocolate work, honed in on his presentation style, and expanded his palette of flavors. And by "expanded", I'm pretty sure that he completely rewrote the book!

I had some friends visiting from Italy last week and I suggested that they go to CAW before leaving San Francisco - I received this a day later: "thank you for the advice, CAW was the best food and place ever in San Francisco!". Oh, and they went back the next day as well.

Flowers: fritillaria, peony, rose, tulip, pieris, veronica, geranium Kiana Underwood / | Photography: N.R. Underwood /

Such amazing light pouring in during the day! Kiana Underwood / | Photography: N.R. Underwood /

Kiana Underwood / | Photography: N.R. Underwood /

William with some of his delicious creations. Kiana Underwood / | Photography: N.R. Underwood /

Kiana Underwood / | Photography: N.R. Underwood /

Kiana Underwood / | Photography: N.R. Underwood /

Craftsman and Wolves, a notion of Outfit Generic, is a contemporary pâtisserie located in San Francisco’s vibrant Mission district. It is located at 746 Valencia Street / San Francisco CA 94110.


Styling and design by Kiana Underwood Photography by N.R. Underwood

White Chocolate Pots de Crème

These lovely little white chocolate pots de crème are a great dessert for an intimate Valentine's Day dinner at home. My husband and I generally try to go out to dinner during V-day week - often the day before - but haven't actually gone out on Valentine's Day proper for many years. Instead of becoming part of the hype, we just enjoy being together at home, and this a perfect dessert! This recipe is courtesy Giada de Laurentiis, with a few changes. The original had lemon zest, but I find that orange zest brings out the white chocolate even a little bit better than lemon (sorry Giada!).

Kiana Underwood / | Photography: N. Underwood /

White Chocolate Pots de Crème

  • 2 (3 1/2-ounce) bars white chocolate chopped into 1/4-inch pieces
  • 3/4 cup heavy cream
  • 1/4 cup whole milk
  • 4 egg yolks
  • 1 tablespoon sugar
  • 1 1/2 teaspoons orange zest
  • Pinch fine sea salt
  • raspberries, blueberries, or other berry for garnish
  • 4 (4-ounce) ramekins or custard cups

Put an oven rack in the center of the oven. Preheat the oven to 300 degrees F.

Put the white chocolate in a medium bowl. Set aside. In a small saucepan, over low heat, add the cream and milk and heat until hot but not boiling. Pour the cream mixture over the chocolate and stir until smooth. In another medium bowl, whisk the egg yolks, sugar, orange zest, and salt together until smooth. Slowly whisk the cream mixture into the egg mixture until smooth. Ladle the custard into 4 (4-ounce) ramekins or custard cups. Arrange the ramekins in an 8 by 8-inch square baking dish. Pour enough hot water in the baking dish to come halfway up the sides of the ramekins. Bake for 30 minutes until the custard is almost set and still slightly soft in the center (custard will set as it cools). Let the ramekins cool for 30 minutes in the baking dish. Remove the ramekins from the water and refrigerate for 3 hours or up to 1 day.

Garnish with fresh berries and serve.

Kiana Underwood / | Photography: N. Underwood /

Kiana Underwood / | Photography: N. Underwood /

Kiana Underwood / | Photography: N. Underwood /

Kiana Underwood / | Photography: N. Underwood /

The surface is a little bubbly on mine, as I used coconut white chocolate - which added both an interesting flavor and texture. Note: Stick to plain white chocolate. Kiana Underwood / | Photography: N. Underwood /


Styling and design by Kiana Underwood Photography by N. Underwood

Sorghum Buttermilk Pancakes with Whipped Coconut Cream & Blueberry Maple Syrup

This post originally appeared on Sassy Kitchen, Julia Gartland's lovely blog featuring gluten-free recipes and amazing photography. I recently discovered Julia's website and it is one of my favorites - so, I wanted you all to know about it too. I thought that this would be a perfect post leading up to Valentine's Day - part of a lovely morning treat for that special someone! Julia Gartland /

Pancakes are usually that thing you order at brunch and regret later.  Since they're essentially dessert, you're terribly full after consuming them, then immediately hungry soon after.  We still seem to crave them in the way that they're inherently a "special" breakfast. It feels decadent compared to toast and coffee, and that's where I knew I had to make a longer lasting recipe.

These pancakes are filled with almond meal, sorghum, cinnamon and coconut oil -- making them easy to digest and a gift to your blood sugar.  Topped with a dairy-free and unsweetened coconut cream (like whipped cream but better), you will not regret making these for breakfast.

Julia Gartland /  Julia Gartland /

Julia Gartland / sassy-kitchen.comJulia Gartland / sassy-kitchen.comButtermilk Poppyseed & Sorghum Pancakes with Whipped Coconut Cream and Blueberry Maple Syrup (Gluten-free, dairy-free) - Makes 8-10 medium-sized pancakes

PANCAKES: 1/4 cup sorghum flour 3/4 cup almond flour 1 tablespoon poppyseeds 1 teaspoon baking powder 1/4 cup brown sugar 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon salt 1/2 cup almond milk 1/2 lemon, zest and juice 2 eggs 1 teaspoon vanilla extract *Extra Virgin Coconut Oil to fry (approximately 1/3-1/2 cup)

Preheat your oven to 300 degrees.  Whisk together all dry ingredients (or the first 7) in a large mixing bowl.  In a smaller bowl, combine almond milk and lemon juice to let stand for 5 minutes.  Then, whisk in eggs and vanilla into the "buttermilk."  Carefully whisk in wet ingredients into dry making sure to beat well to avoid lumps.  Chill batter for 20 minutes.

Heat a large skillet over medium high heat.  Add about 1 tablespoon of coconut oil before pouring approximately 1/4 cup of batter per pancake.  Once batter begins to bubble on the sides and the middle of the pancake, it's ready to flip.  Make sure pan always has enough coconut oil to coat the bottom, so add when needed.   Once pancakes are fully cooked, add them to a paper-towel lined plate to absorb excess liquid.  Then, add finished pancakes to a parchment-lined baking sheet and store in the oven to keep warm while you continue frying.  Repeat until you have 8-10 pancakes.  Top with coconut cream, reserved fresh berries and blueberry maple syrup.  Serve warm!

COCONUT CREAM: 1 can coconut milk, chilled for 24 hours  *I recommend the Thai Coconut brand

Once mixture is chilled very well, open the can and scoop out the thick cream settled at the top.  You will be left with a clear syrup which you can discard or save to bake with.

In a stand mixer, beat coconut cream well until fluffy.  Feel free to add lemon zest or powdered sugar as well.

BLUEBERRY MAPLE SYRUP: 1 pint blueberries (reserve 1/2 cup for garnishing 2 tablespoons water 1/2 cup maple syrup 1/2 lemon, juice + zest

Bring blueberries, water and lemon to a boil, then simmer until blueberries burst and thicken.  Stir in maple syrup and set aside to cool.  Use hand blender to puree until smooth or desired texture.

Julia Gartland / sassy-kitchen.comJulia Gartland /


All styling, words & photography by Julia Gartland