Craftsman and Wolves in Mountain View features an empty pastry case but showcases brightly colored desserts, including strawberry cucumber 'pills' and blood orange clouds. The bakery has evolved since its 2012 opening under chefs William Werner and Lawrence Lai, transforming traditional pastries into creative and surprising offerings. Current executive chef Sam Ceccotti focuses on innovative techniques and textural contrasts. After being hired through a baking test, Ceccotti aims to uphold the bakery's reputation while continuing to develop both sweet and savory items.
Craftsman and Wolves emphasizes visually striking desserts, such as the strawberry cucumber 'pills' with colorful garnishes, blending aesthetics with taste in each creation.
Sam Ceccotti, the new executive chef, underscores a focus on texture, continuing the bakery's legacy of transformative baked goods since its inception.
The bakery has evolved under various chefs, enhancing classic items like croissants into innovative adaptations, reflecting a commitment to creativity in pastries.
Since opening in 2012, Craftsman and Wolves has consistently surprised patrons with avant-garde desserts, exemplified in treats like the 'Rebel Within' Scotch egg.
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