Business Directory
Botanas Felicitas
Owner: Maria Castillo
Maria Castillo was born in the neighborhood of Chimalhuacan in Mexico City. Her aunt made the classic botanas of Mexico from her home and sold them throughout the neighborhood in the stores, chains and corners. Maria learned how to make these delicious treats from a young age, and she brought this skill with her to the States when she moved here in 2001. In 2003 Maria joined La Cocina, where she has spent time with some of the best chefs and cooks in the city, perfecting her happy snacks. Maria is thrilled to share the taste of her childhood with you, and she continues to look for new ways to make your mouth happy. That’s what Botanas Felicitas is all about.
Mission Statement
Botanas Felicitas are the classic botanas (snacks) of Mexico City made with the kind of love that only years of practice can bring. Using the best ingredients available, Maria Castillo’s snacks are the authentic taste of Mexico.
Email: botanasfelicitas@yahoo.com Chaac Mool
Owners: Luis and Maria de la Luz Vazquez
Chaac-Mool Yucatecan Food would love the opportunity to introduce you to traditional Mayan Cuisine.
Chaac Mool is the ancient god of rain and inspiration for Chef Luis Vazquez and his wife Maria de la Luz’s business. They cook up the best traditional Yucatecan food in San Francisco. Chaac Mool is available for catering events of all sizes and sells every Friday, Saturday and Sunday from 11am to 7pm at Fort Mason Center.
Telephone: 510.508.3690 Clairesquares
Owner: Claire Keane
Although Clairesquares officially opened for business in 2006, Claire has been making her delectable treats since she was a child growing up in County Cork, Ireland. By the age of 12, she was baking from her mother’s recipe books and experimenting with fudge, butterscotch, toffee and caramel. She found that the best result was a mouthwatering combination of shortbread, caramel and chocolate.
A young entrepreneur, Claire tried her hand at selling the squares at school. It wasn’t long before her classmates were addicted and she was selling out every week. Over the years, Claire continued to bake her famous squares, developing a following among family and friends in Ireland. Years later and miles away in San Francisco, she whipped up a batch of her buttery Irish treats for her friends. They had never tasted anything quite like them. Encouraged by her friends’ enthusiasm—and constant harassment for just one more square—Claire decided to sell them again here in America, and Clairesquares was born!
Though our products may be sinful, Clairesquares is dedicated to being a socially responsible business. We operate out of a certified Green Business commercial kitchen and are licensed as a green business with the City and County of San Francisco. We are committed to an aggressive recycling and composting program, and we recycle 90% of our waste. Our online orders are shipped using recycled and biodegradable styrofoam, which ensures that your product arrives to you in perfect shape with minimal effect on the environment. We are just as committed to our local community as we are to the environment; through our donation program, we have assisted local food banks and charitable nonprofit organizations.
Telephone: 415.722.2080
Email: claire@clairesquares.com
Website: www.clairesquares.com CMBSweets
Owner: Carolina Braunschweig
Start with Northern California’s freshest fruit. Add a dollop of sugar, a squeeze of lemon juice and then crank up the heat. The result? A line of all-natural, micro-batch jams and jellies made in sunny San Francisco called cmbsweets. From olallieberry jam to pomegranate jelly to a blood Orange marmalade, cmbsweets is best spooned straight from the jar. Or try it on a cheese plate, atop a scoop of vanilla ice cream, or spread it next to some peanut butter. It’s so good that Sunset magazine named cmbsweets “the best of the West.” Eat jam, be happy. Available in 8-ounce jars for retail, single-serve 2-ounce jars, gift sets and half-gallon foodservice containers.
Plus, a selection of classic cookies— chocolate chip, peanut butter & jelly, gingersnaps. Hot cookies, cold milk. What more could you possibly want? Packaged in bulk for counter-top sales, and available as ‘milk & cookies’ catering.
Telephone: 415.337.0846
Email: jamgirl@cmbsweets.com
Website: www.cmbsweets.com Delicias Salvadorenas
Owner: Patricia Rodriguez
Patricia Rodriguez, owner of Delicias Salvadoreñas grew up in San Salvador, El Salvador, the daughter and granddaughter of bakers. As a child, she was always covered in flour and coming to the US, she knew she wanted to share the love and history of these traditional breads with a new audience. Delicias Salvadoreñas is committed to using the highest quality ingredients, to hand-making the products of her home country and to allow people to come to know and love the rich tradition of El Salvadoran breads and pastries. They are available for purchase bulk for resale at bakeries and grocery stores as well as directly for events.
El Buen Comer
Owner: Isabel Pazos
El Buen Comer is thrilled to bring the typical guisados and comida corridas of Mexico and Mexico City to the Noe Valley Farmer’s Market. We are a family-owned business, and chef Isabel de Caudillo first began cooking this food with her sisters. Juan Carlos, my husband, and I, along with our children, Hansel, Charlie and Vladmir would like to bring our home to you.
El Buen Comer was born out of La Cocina, a non-profit incubator kitchen in San Francisco that works with women who are launching and formalizing food businesses. Being here, with you, is our first entrance into the formal market, and it really is a thrill to be here. I cook because I love to cook, it’s what wakes me up to be here at 7 in the morning. Serving food to you, here, is my way of talking to you, and watching you eat is the way I can hear from you.
Email: elbuencomersf@gmail.com El Huarache Loco
Owner: Veronica Salazar
Veronica Salazar was born in the neighborhood of Ramon Millan in Mexico City, Mexico. Veronica grew up around food, both in her home and in the restaurant that her family owned in La Raza, Mexico City. It was there that she grew up, like her daighter and son now, in the kitchen, running between pots, pans and the smells of food.
Veronica decided to move to the United States, and it was an obvious choice that she would begin to look for work where work was familiar, in restaurants. During the week Veronica worked in the kitchens of Rainforest Café, Kuleto’s and Zebulon, but on the weekends she was at home, cooking the food of her family and of Mexico City. Despite the presence of taquerias all over the city, Veronica and her family could never find the food of the D.F., the huaraches, mixiotes, tlacoyitos or moles that tasted like home.
It became clear that Veronica’s family was not the only one who felt that need, and people began to hear about her food. Before long, Veronica would be cooking all weekend and she would serve between 20—40 people in her house. It was time for the business to begin. Veronica’s passion for food quickly translated into success when she launched El Huarache Loco in 2005 from the kitchens of La Cocina.
After her initial successes in catering, Veronica began her market stand at the Alemany Farmer’s Market, bringing the authentic flavors of Mexico City (D.F.) to San Francisco (S.F.). The business is still very much a family business, with her husband Miguel running the business with her, her daughter Diana learning to cook in the same way that Veronica did, and her son Joshua running between everyone’s legs.
El Huarache Loco believes that food is the most basic desire of everyone; to feel full, satisfied and happy is not only something necessary but something that, when done correctly, can bring home to wherever one finds oneself. El Huarache Loco loves San Francisco, and misses Mexico City, we are dedicated to bringing the flavors of the D.F., here, to our new home, in S.F.
Telephone: 415.572.6832
Email: elhuaracheloco@yahoo.com
Endless Summer Sweets
Owner: Antoinette Sanchez
There is finally a place that can take you back without really going there, Endless Summer Sweets prepares made to order gold old fashioned carnival treats. Let yourself be swept away as you indulge in these favorite nostalgic classics!
Endless Summer Sweets exists to revive the kid in you, bringing back memories of attending neighborhood fairs with family and friends. We commit to using local ingredients whenever possible and offer fun and unique seasonal toppings including: local strawberries and freshly whipped cream, cinnamon baked apples and caramel, fresh blackberries and powdered sugar.
Endless Summer Sweet’s delicious funnel cakes can be found on Fridays at the Richmond Farmers Market (www.richmondfarmersmarket.org) and Saturdays and Sundays at the Berkeley Flea Market (www.berkeleyfleamarket.com).
Email: antoinette_i_sanchez@yahoo.com Estrellita’s Snacks
Owner: Maria del Carmen Flores
Maria del Carmen Flores is a natural-born entrepreneur. Beginning her culinary career on the streets of El Salvador, Maria proudly brought her food to her own restaurant in Oaxaca. Now, in San Francisco, Maria makes classic Salvadoran snack foods and some of the best pupusas in town at the Alemany Farmer’s Market.
Email: estrellitassnacks@hotmail.com
Inticing Creations
Owner: Kelly Zubal
Inticing Creations creates custom designed wedding and celebration cakes. Owner and cake designer, Kelly Zubal, will work with you to design a cake that will taste amazing, serve as a party centerpiece for your event, and highlight your special day. Delicious and unique cake flavors such as Salted Caramel Chocolate and Caramelized Pear Pecan are sure to wow your guests.
Inticing Creations puts a custom flair on special occasion cakes! Telephone: 415.205.9422
Email: Kelly@inticingcreations.com
Website: www.inticingcreations.com
Kika’s Treats
Owner: Cristina Besher
Kika’s Treats is a small artisan company that handcrafts chocolate-covered organic baked goods in San Francisco, California. Its premise (and compromise) is to use only the best LOCAL and ORGANIC ingredients, which are the sole reason why they are so delicious. Our products contain no artificial flavors, colorings, preservatives, no trans-fats, no GMOs nothing but 100% natural ingredients.
UNDER THE WRAPPING
Cristina Besher (or ‘Kika’, her family nickname) is a lifelong baker and chocolate lover. Kika grew up in Brazil, one of the tropical lands of cacao, and moved to San Francisco in 1999 straight from Sao Paulo, Brazil. She was very fortunate to have the opportunity to work at many different wonderful eateries around the Bay Area, where she learned her craft from some of the finest chefs around. In 2006, she made a list of her favorite treats and decided that it was time to share them with the world.
KIKAS CORE BELIEF
When you buy a package of Kika’s Treats, not only are you treating yourself to something all natural and delicious, but you’re also supporting our American economy and helping the environment, since Kika’s Treats always sources locally, both ingredients and packaging, as much as possible. It’s a win-win for all!
Email: info@kikastreats.com
Website: www.kikastreats.com Los Cilantros
Owner: Dilsa Lugo
I am Dilsa Lugo, I’m from Cuernavaca, Morelos and I’ve been in contact with food since I had use of reason. I come from a large family where eating all together at home happened at least twice a day. Being from a town, I grew up with a garden where we grew corn, pumpkins, beans, lemons, mangoes, guayabas, green beans, chilies, and more. We did it for the love of seeing our food all the way from seed to table but also to help out the family economically. I think that the passion that I have for cooking and for fresh ingredients comes from there—from when I was a little girl helping my mom with the harvest. When I went to college I learned a lot about pesticides and I learned about the harm they cause people and the environment. When I came to Berkeley it was very exciting to discover the organic food movement—a movement that’s only recently beginning in Mexico. I realized, though, that there weren’t many Mexican food places that had these issues in mind and that offered alternatives that were healthier for people and the environment. This is what inspired me to start a Mexican food business using local, seasonal ingredients that are organic whenever possible. For me, the most important thing is never to lose authenticity and that people always enjoy the flavors of food that is simply but carefully prepared using the best ingredients available. Thank you for your interest, I hope to cook for you soon.
Email: loscilantrossf@yahoo.com
NeoCocoa
Owner: Christine Doerr
While wondering what she’d be when she grew up, Christine Doerr found herself watching a lot of Julia Child. It was the late 1980s, and cooking shows were becoming popular. One day, Christine announced, “I think I’ll be a chef!” and promptly moved to San Francisco to attend the California Culinary Academy; After being turned off by a butchery class, she decided she liked sugar and flour more than raw meat, and her career as a pastry chef began!
Christine perfected her craft as a pastry chef during her more than 10 years of working in multiple establishments in the San Francisco Bay Area such as Palo Alto Baking Company, Draeger’s Market and Flea St. Café. She wanted to open her own business. “Wouldn’t chocolate truffles be yummy?” she asked herself. Rather, she stuffed her back pockets full of culinary knowledge and experience, and went back to school to study graphic design. But soon, her long-held dream of creating chocolate truffles using fresh, local, organic ingredients once again came knocking at the door. This time, Christine answered, and Neo Cocoa was born.
Email: Christine@neococoa.com
Website: www.neococoa.com Onigilly
Owners: Koji Kanematsu and Kan Hasegawa
Onigilly was the vision of two young Japanese friends who decided they wanted to share a traditional Japanese snack with the US. After moving from Japan, Kan Hasegawa and Koji Kanematsu wondered about the abundance of sushi restaurants and the lack of onigiri shops. With the easy-to-eat and healthy ingredients they were surprised to realize that onigiri didn’t exist in the US and so with the intention to re-imagine a Japanese staple along with their excitement to share a healthy snack alternative they formed Onigilly™. About the product: Writings dating far back as the 17th century states that during war many samurais stored rice balls, onigiri, wrapped in bamboo leaves as a quick lunchtime meal. Nowadays, these bite-sized meals that cater to on-the-go, healthy lifestyles are ironically, much more common than sushi in Japan. Onigilly, Kan and Koji’s new word for onigiri, is a staple of the modern Japanese diet, one they are looking to introduce to the American consumer. Email: info@onigilly.com Website: www.onigilly.com
Sabores del Sur
Owner: Guisell Osorio
Sabores del Sur (“Flavors from the South”) is the Bay Area’s premier South American catering company. Chef—owned and operated, Sabores del Sur uses only the freshest ingredients in all of our recipes. We emphasize organic, free trade and locally grown products. We take great pride in ensuring each dish is “made with love”—a philosphy Chef Guisell H. Osorio inherited while cooking side by side with her grandmother during her childhood in Chile.
After completing her culinary and business training, Chef Guisell was finally able to realize her life-long dream of owning and operating her own food and catering business. She started Sabores del Sur at a San Francisco commercial kitchen in 2002. “As word spread about our authentic South American foods and menu, we have doubled or tripled our production every year” says Osorio. “I’m so lucky to be doing what I love”. Our signature products, Empanadas and Alfajores, are a natural favorite of our regular clients, especially those craving an authentic taste from South America. They are bursting with flavor while offering the familiar warmth of South American cuisine.
Sabores del Sur—trusted caterers that add the perfect flavor to any event.
Telephone: 510.406.4980
Email: chef@saborsur.com
Website: www.saborsur.com Sajen
Owner: Morsinah Katimin
OUR MISSION
SAJEN strives to preserve ancient and indigenous healing products and offer them as health and wellness products. We begin with JAMU, a healing beverage of the Javanese and Balinese traditions, as it deserves to be honored, preserved, and remembered. OUR RESPONSIBILITY
It is important for us, at SAJEN, to adopt a policy based on honesty and fairness in our products and our dealings with our suppliers, customers, and communities in which we sell our products. It is an honor and a pleasure for us to continue our family tradition as believe the power of our roots and the wisdom of our ancestors. OUR HISTORY
Making JAMU is our family tradition. Our ancestral grandmothers blended JAMU for their families and their neighbors in small hamlets (Para’an and Gagaran) in the mountainous region in Central Java, Indonesia. They blended JAMU using only organic fresh ingredients. That same blends are what SAJEN is offering to you. The founder, Morsinah Katimin, was raised in the JAMU culture and she remembers fondly when she consumed JAMU daily and her grandmother gave her monthly luluran massage. OUR COMMITTMENT
We make our artisan beverages by hand in small batches using family– recipes of more than five generations. We use 100% natural unprocessed organic ingredients sourced from a certified organic farm in Hawaii. OUR PHILOSOPHY
Is to embrace the skills and knowledge of indigenous people that could help us protect our planet. We are proud to be green, sustainable and committed to an aggressive recycling and composting program. Telephone: 415.264.1835 Email: sajen.jamu@gmail.com Website: www.sajenjamu.com
Shi Gourmet
Owner: Ana Shi
Shi Gourmet was born out my concern for good health. I realized that there are many health benefits to eating less meat and wanted to create fresh vegetarian meals without sacrificing taste. I am passionate about cooking and creating products that are truly delicious while also being good for you. My mission is for you to experience my great tasting tofu. You can enjoy it as a healthy, protein-rich snack or take it home and incorporate it into your favorite recipes.
Telephone: 415.717.5163
Email: shisuisun@sbcglobal.net Sinful Sweets
Owner: Billie Grant
Born in Texas, Billie Grant grew up baking for her younger siblings. At an early age, she realized cookies and bars were her strength. Billie spent years perfecting recipes.
Years (and countless dozens of delicious cookies) later, Billie’s baked goods were much in demand among family and friends in her new hometown, Oakland, CA.
In 2001, she established Sinful Sweets as a way of sharing her skill beyond her immediate community. Today Billie’s treats are available throughout the Bay Area and beyond.
Email: sinfulsweets@mac.com
Website: www.sinfulsweets.biz Zella’s Soulful Kitchen
Owner: Dionne Knox
It’s said that when you’re born you come into the world knowing exactly what you’re supposed to do with your life. Due to numerous distractions, most of us take detours on our journeys spending quite a lot of time trying to discover our way back to that knowingness. At the young age of 8 years old, Chef Dionne Knox remembers spending most of her time in the kitchen with her grandmother, Zella, cooking meals and baking delicious desserts. Zella was a dynamic chef known for cooking everything from scratch. To ensure the best flavors in her cooking, Zella grew fresh vegetables in her garden, raised chickens for fresh eggs, made her own jam, baked bread every day and churned her own butter.
Zella’s ability to nourish her family extended beyond feeding them. The family regularly came together around the kitchen table to prepare fresh ingredients and share their lives to develop the closeness and intimacy that comes from preparing and sharing a meal together. The idea of “family” was extended to guests entering Zella’s home who were fed and treated with warmth, graciousness and a meal in the tradition of southern hospitality.
Honoring her legacy, Dionne followed in her grandmother’s footsteps and created a catering company named Zella’s Soulful Kitchen in 2005. As a program participant at La Cocina, Dionne grew her business creating menus by sourcing ingredients from local farmers and taking care to hand make the delicious foods she learned to make as a child. Clients enjoyed her healthy take on Southern Food at weddings, dinner parties, business meetings and in the comfort of their own homes.
Telephone: 510.532.6652
Email: zellaskitchen@sbcglobal.net
Website: www.zellassoulfulkitchen.com
It’s said that when you’re born you come into the world knowing exactly what you’re supposed to do with your life. Due to numerous distractions, most of us take detours on our journeys spending quite a lot of time trying to discover our way back to that knowingness. At the young age of 8 years old, Chef Dionne Knox remembers spending most of her time in the kitchen with her grandmother, Zella, cooking meals and baking delicious desserts. Zella was a dynamic chef known for cooking everything from scratch. To ensure the best flavors in her cooking, Zella grew fresh vegetables in her garden, raised chickens for fresh eggs, made her own jam, baked bread every day and churned her own butter.
Zella’s ability to nourish her family extended beyond feeding them. The family regularly came together around the kitchen table to prepare fresh ingredients and share their lives to develop the closeness and intimacy that comes from preparing and sharing a meal together. The idea of “family” was extended to guests entering Zella’s home who were fed and treated with warmth, graciousness and a meal in the tradition of southern hospitality.
Honoring her legacy, Dionne followed in her grandmother’s footsteps and created a catering company named Zella’s Soulful Kitchen in 2005. As a program participant at La Cocina, Dionne grew her business creating menus by sourcing ingredients from local farmers and taking care to hand make the delicious foods she learned to make as a child. Clients enjoyed her healthy take on Southern Food at weddings, dinner parties, business meetings and in the comfort of their own homes.
Telephone: 510.532.6652
Email: zellaskitchen@sbcglobal.net
Website: www.zellassoulfulkitchen.com 
