Being the pastry lurk at that I am – which incidentally, was shortlisted as a possible name for this blog – I stumbled upon the dynamic duo that is Savage Flour some time back and knew I had to meet them.
Classically trained with a modern twist, the guys of Savage Flour are extremely talented and concoct amazing pastries that are almost – ALMOST – too good to eat. I had the opportunity to catch up with Curtis, one of the founders, to talk about the company in his own words and offer up a GIVEAWAY at the end of this post:
How did you get started?
This is our second year. I’ve been all over the city, most recently at Market and Rye where I met my old assistant. We threw out ideas and it all came together.
How did you come up with the name?
I always thought the term was “catching on like wild flowers,” but it’s actually “wild fire!” Then we thought we could call it “wild flower.” When we translated it into French and back into English, the literal translation is Savage Flower, but we thought to change it to flour since it’s more easily recognizable.
What were the biggest challenges when getting started?
Finding kitchen space. We were first on Cesar Chavez in a small space with no storage and no refrigeration. I took on consulting for the Crème Brulee Cart, and Curtis [the founder] suggested that we share his space. It’s all pastry and the hours are great to use it.
What are your favorite and least favorite ingredients?
I love anything that is seasonal. The farmer’s market at the Ferry Building and in the Castro are great. I also like chocolate because it’s really versatile. Least favorite – anything in a can or not in season, like apple slices or things like that.
Where do you like to eat in San Francisco?
I don’t eat out a lot because it’s expensive, hah. I love Greek food – there’s a place called Terza in West Portal that I love. I also like 1300 Fillmore, Dosa, and Delfina. There’s a little pop-up in SOMA called Box – their Brussels sprouts are heavenly. Oh, and 1058 Hoagy on 7th and Howard.
What is Savage Flour’s approach to pastry?
French pastry doesn’t have to be super expensive ingredients. It’s all about technical skill and execution. We are elevating pastry but keeping it grounded and approachable. There are little tricks that make our product great – that’s the French influence.
Since next week is V-Day, Savage Flour is generously offering a GIVEAWAY for a DOZEN CUPCAKE ROSES that will be DELIVERED anywhere in San Francisco on Valentine’s Day!
(Disclaimer: I’ve already tried them and they look and taste amazing.)
To enter: Use the widget below to follow Savage Flour on Twitter, Facebook, and/or Instagram, Tweet about the giveaway, and/or leave me a comment on what your favorite cookie dough flavor is from the Savage Flour website.
The winner will be announced next week and contacted via email. And if you win, you are more than welcome to deliver this bouquet to me as well.