Owner: Leslie Chris­tensen

3 Spoons is a San Fran­cisco cater­ing com­pany that offers deli­ciously healthy meals designed for busy lives. Whether you’re look­ing for a fresh alter­na­tive to tra­di­tional processed and fla­vor­less diet food or low-mess low-stress din­ners for your fam­ily, 3 Spoons deliv­ers boxed meals in San Fran­cisco and pro­vides cater­ing for cor­po­rate lunches, din­ner par­ties, cock­tail par­ties and more. 3 Spoons is com­mit­ted to using organic pro­duce from nearby farms because what’s good for your body should be good for the planet. By using local pro­duce, organic ingre­di­ents, reusable and recy­clable con­tain­ers, 3 Spoons con­tributes to a health­ier you and a health­ier planet. 

Leslie, the founder of 3 Spoons, was an ele­men­tary school art teacher in the San Fran­cisco for five years and a self-taught chef/baker for ten. Her pas­sion for food began at an early age and has since taken Leslie around the world in search of excit­ing fla­vors, inspir­ing ingre­di­ents, and time tested tech­niques. Upon arriv­ing in San Fran­cisco, her inspi­ra­tion to cook was fur­ther fueled by the vibrant fla­vors and col­ors of the local farmer’s mar­kets. 3 Spoons was born out of Leslie’s love of cre­at­ing and shar­ing good food with good peo­ple. May it bring us together, mak­ing us happy and healthy! 

Tele­phone: 1.888.776.3257 

Email: leslie@3spoons.com

Web­site:  www.3spoons.com

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

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

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

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

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. 

Email: delicias.salvadorenas@gmail.com

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

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

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

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

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

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

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

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

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

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

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

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

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

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