bake - July/August 2020 - 59

Online preorder
Preordering cakes online is a new service for Craftsman and Wolves, a
contemporary bakery and patisserie in San Francisco. The acclaimed
retailer recently introduced a trio of special cakes for the summer:
Strawberry Shiso Orb made with Valrhona strawberry inspiration,
rhubarb jam, honey cake, and whipped Shiso ganache
Blueberry Earl Grey Layer Cake made with Earl Grey moelleux,
blueberry crémeux, whipped Valrhona Orelys ganache
The Killer Bee made with carrot cake, hibiscus tart, layer cake, and
raspberry cheesecake with chocolate star garnish
Craftsman and Wolves operates two locations in San Francisco,
and a stand at the venerable Ferry Building Farmers Market every
Saturday. CAW offers an ever-changing menu of breakfast pastries,
cakes, breads, croissants, confections, confitures, desserts, and light
fare seven days a week. This rotating offering has garnered accolades
in Bon Appétit, GQ, Martha Stewart, Food & Wine, and Food Network's

MAKE BAKE/CRAFTSMAN AND WOLVES

"Best Thing I Ever Ate."

Edible stickers
Bakers looking to elevate their treats can do so in a unique

produced in the US and Canada. They can be used on

and simple way with the newest edible sticker products

cakes, cupcakes, ice cream sandwiches, cookies and

from Make Bake. Created by a Silicon Valley product

much more.

designer-turned-professional pastry chef, Make Bake's

Offered in eight stylish themes, these peel-and-stick

Edible Stickies are nut-free, gluten-free, dairy-free, kosher-

designs come in sets of 24 ($10 per set) and also in a

certified and designed to make stylish decorating easy.

Decorating Kit ($12.50 per kit) with matching Confetti

Made from vanilla-flavored sugar paper and FDAapproved food colors, Stickies decorating kits are

Crunch artisan sprinkles. They are available for purchase
online on Amazon and at makebakeshop.com.

THE WEDDING ISSUE

2020

59


http://www.makebakeshop.com

bake - July/August 2020

Table of Contents for the Digital Edition of bake - July/August 2020

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https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
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https://digital.bakemag.com/sosland/bake/2019_12_01
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https://digital.bakemag.com/sosland/bake/2019_07_01
https://digital.bakemag.com/sosland/bake/2019_06_01
https://digital.bakemag.com/sosland/bake/2019_05_01
https://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
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http://digital.bakemag.com/sosland/bake/2016_12_01
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