San Francisco has never had cheese made in its city limits. Until now.

Rachel forms freshly made Jersey butter at Daily Driver, located in Dogpatch.

Located within a wide-open industrial space, and just behind a large viewing window, cheese and butter from fresh Jersey milk, are being made. I had a blast watching golden-yellow butter being molded by hand.

Quark, made with Jersey milk from the Silva Family Dairy

Daily Driver is a bagel shop (wood-fired bagels are made on site) and a creamery, and also includes the coffee roaster, Red Bay Coffee. Find your own nook in this vast space to sit and eat, or pick up cheese, bagels or coffee to go. Everything is delicious. I can attest. From lobster roll bagels to Turkish egg with quark, I tried all that my stomach allowed.

Wood-fired bagels are made on site.

The project is a collaboration between Tamara Hicks & David Jablons of Toluma Farms and Tomales Farmstead Creamery, and their long time cheesemaker, Hadley Kreitz, who makes Daily Driver‘s cheese, and her husband, David Kreitz, who built the wood-fired oven and developed the bagel recipes. In addition, Oakland’s Red Bay Coffee roasts their beans in the space.

The wide open space of Daily Driver.

Daily Driver is located in the Dogpatch neighborhood of San Francisco, at 2535 3rd Street. Hours: Sat & Sun, 7am to 3pm; Wed-Fri, 6am to 3pm.

Retro t-shirts and other swag are available on site.

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