Daily Driver opens, bringing house-made bagels, butter to San Francisco’s Dogpatch


Day by day Driver, a restaurant, creamery and bagel bakery, opened Thursday in San Francisco’s Dogpatch neighborhood. The bold 7,000-square-foot mission comes from Tamara Hicks and David Jablons, homeowners of Toluma Farms and Tomales Farmstead Creamery in Marin County, with companions Hadley and David Kreitz.

One of many solely creameries in San Francisco metropolis limits, Day by day Driver additionally makes bagels in a wood-fired oven and has a roaster the place Oakland’s Pink Bay Espresso produces espresso.

David Kreitz, an industrial designer, created the light-filled, two-story area in a former can manufacturing facility. On the principle flooring, the glass-walled creamery stands off to the facet of the massive central counter adorned with oversize blue and white tiles; behind it’s all the bagel-making equipment. Many of the 130 seats are in an upstairs mezzanine.


David Kreitz additionally developed the bagel recipe, which the restaurant is asking neither Montreal or New York fashion, however one thing in between, to go together with the aesthetic cream cheese and butter. His spouse, Hadley Kreitz, is answerable for making these two gadgets from grass-fed Jersey milk, a very high-fat selection, which they carry in from Silva Household Dairy and pasteurize on the cafe. Hadley can be making ghee — a request from members of a close-by climbing gymnasium following a Keto eating regimen — in addition to ricotta cheese and quark, which has similarities to yogurt.

The cafe menu contains bagel sandwiches, egg dishes and quark bowls with granola, together with espresso drinks from Pink Bay Espresso. Cheeses from Toluma Farms and Tomales Farmstead Creamery shall be on the market.

The cafe shall be open solely within the morning on Friday and start common hours on Saturday.

Day by day Driver, 2535 Third St., San Francisco; 415-484-8960. https://dailydriver.com. 6 a.m. to three p.m. Wednesday to Friday, 7 a.m. to three p.m. Saturday and Sunday.

An earlier model of this story misstated the unique use of the constructing, which was a can manufacturing facility. The story has been altered to replicate this alteration.

Tara Duggan is The San Francisco Chronicle’s assistant meals editor. E mail: [email protected] Twitter: @taraduggan



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