When the pandemic cut hours at her new dream job at Chez Panisse, Sara Eisen launched her babka business.
Founded by pastry chefs who met at The Wolf in Oakland, Delphinium specializes in handcrafted chocolates made with botanicals and seasonal ingredients.
These local restaurants and caterers are churning out latkes, sufganiyot, brisket and other Hanukkah favorites so you don’t have to.
Buck Wild Brewing Taproom is a partnership between California’s first gluten-free brewery and Kitava, a San Francisco-based ‘clean food’ restaurant.
Prime Roots makes meat and seafood alternatives with the umami-rich mold that gives its products a meaty texture and flavor.
Once considered a special occasion restaurant, Gather hopes its new format will allow it to serve more people in the community.
Rich flavors and exciting textures delight at Oakland’s new plant-based Singaporean-Chinese restaurant.
Coveted wood-fired pies from June’s Pizzas and Asian pastries and bentos at Magnolia Mini Mart are bringing hungry visitors to O2 Artisans Aggregate.
With her personal chef business on hold due to COVID-19, Marla Simon is focusing on Scarlet Fire, a hot sauce that tips a hat to jam bands and spice lovers.
Since COVID-19, Fare Community Kitchen has worked with community partners to make and distribute healthy, scratch-made meals for people in need.
The original Telegraph Avenue location will remain as Beauty’s; the Uptown shop will change over to Wise Sons in September.
Baskit allows customers to choose what to pay for a week’s worth of fruits and vegetables. Those who pay full price subsidize the cost for others to pay less.
Despite many roadblocks, Whitney Singletary founded Nuttin’ Butter Cookies, a cottage food business based on a 170-year-old family recipe.
Good luck scoring Hella Bagels. Only 100 are made a week by chef-owner Blake Hunter out of his Oakland home. He launched the new endeavor amid the coronavirus pandemic.
North Light’s pizza kits include Arizmendi dough, fresh mozzarella, sauce and toppings, but some cooking skills are still required.
Opening a new eatery in the midst of the coronavirus pandemic may seem like a bad idea, but not opening at all seemed even worse to chef-owner Mica Talmor.