At Marla Bakery, our food is thoughtfully crafted using fresh ingredients that are locally farmed and procured for the week, every week. In the early 20th century, the Outer Richmond neighborhood was a vibrant and bustling appendage of San Francisco. At the time of construction, Sutro Baths was the world’s largest indoor swimming pool. Trains and trolley lines were built in order to bring the masses to Ocean Beach. Crowds thronged the neighborhood on the weekends; from the Windmills at the edge of Golden Gate Park, or Playland at the beach, to the Sutro Baths, and the elegant cliffside Sutro Mansion. Those days are lost to memory. The neighborhood is much quieter now, and it makes a fine home; cloaked in fog, nestled just steps away from the statuesque cypress trees filling Land’s End and Golden Gate Park. The rich historical essence of the Outer Richmond inspired us to honor our past everyday, through our food and through our bakery. MARLA is an acronym composed of the first letters from the names of family members that taught us to cook and bake. Like those that came before, food is our lodestone. Our menu changes often, driven by organic and locally grown produce, meats, fish, flours, eggs, milk, and butter. We buy directly from Northern California farmers at local farmer's markets, to create a menu that stays true to both our seasons and sustainability.
EVERYTHING WE DO STARTS IN THE KITCHEN Amy Brown Baker, Proprietor, and Candlestick Maker
Joe Wolf Pickler, Proprietor, and Master Handshaker
Raised in San Francisco, Amy was in the kitchen pulling bowls out of cabinets as soon as she could crawl. At the young age of 6, she compiled her first menu for a Mother’s Day breakfast, comprising everything she knew how to make including Top Ramen. Using the Junior Betty Crocker Cookbook, she threw her first dinner when she was 8. In actuality, Amy has never really stopped cooking or baking.
Joe Wolf’s love affair with food began at the ripe age of 2, when he helped his great grandmother make homemade kreplach (soup dumplings) for the Jewish New Year. While attending the California Culinary Academy in San Francisco he picked up an extended stage at Bix Restaurant in Jackson Square, while he helped to open The Creamery in San Francisco’s South Beach neighborhood.
After graduating college, instead of looking for work in the non-profit sector, she headed to Italy to work in a bakery and a year later she was back in San Francisco prepared to make a career out of baking and cooking. In the last 15 years, she has been a bread baker, pastry cook, and pastry chef, most recently running the Pastry Program at Nopa Restaurant and starting the Brunch Program. Years of hard work and love for her craft has led her to embark on a new chapter in her career; starting her own bakery with husband, Joe Wolf.
Over the last 4 years, Joe has worked at Signature Hospitality, Foreign Cinema, Michael Mina, Nopa, and most recently, Wise Sons Delicatessen, where he held the position of Head Pickler. After helping co-owners, Leo Beckerman and Evan Bloom launch Wise Sons from a pop-up deli to a brick and mortar restaurant, Wolf has decided to enter into a new endeavor with his wife, Amy Brown. Together, they have created Marla Bakery, a wholesale bakery, café, and flagship restaurant in the Outer Richmond district of San Francisco.
MARLA BAKERY: THE FERRY BUILDING Sample Menu
BREAKFAST PASTRIES FROM THE CASE Lemon and Tart Cherry Scone Marla Bun Cardamom Spiced Coffee Cake Sweet Cheese Danish Roasted Onion and Dry Jack Scone Croissant Farmers Cheese and Green Onion Turnover Seasonal Fruit Turnover
Pain au Chocolat
AFTERNOON TREATS 2.50 $3.50 $3.50 $4 $4 $4.25 $4.25 $4.25 $
$
4.50
Savory Galette
Potato, Cheddar, Beet Tops and Bacon
Beer Cheese and Whey Crackers
Bakerwoman’s Delight
House Smoked Ham, Mustardy Cheese
and House Pickles
House Cultured Butter and Seasonal Preserves LUNCH Daily Changing Soup with Grilled Bread Pressed Pastrami Sandwich Sauerkraut, Griddled Onions, Gruyere, and Dijon Aioli served with Caraway Bagel Chips The Marla Grilled Cheese Teleme, Dry Jack, Farmers Cheese, and Housemade Mustard served add Arugula and Shaved Fennel Salad Escarole Salad Citrus Supremes, Toasted Hazelnuts, Ricotta Salata with Oro Blanco Vinaigrette Little Gem Salad Sieved Egg, Pickled Red Onion, Sourdough
Crouton and Herb Buttermilk Vinaigrette
$
6
6 $5 $3 $
7
$
8
$
14
$
9
$
7/slice
Toasted Marla Breads, Potted Meat,
Smoked Chocolate Pot de Creme
BREAKFAST Housemade Yogurt Marla “Granola” and Seasonal Preserves The Marla Bakery Bagel Herbed Farmer’s Cheese and House Pickles Cultured Butter and House Pickles add Sablefish English Muffin
$
Creme Chantilly and Vanilla Poached Cherries
Assorted Tarts
Salted Caramel and Dark Chocolate
Cara Cara Orange and Citrus Custard
Gateau Basque
Opal Rainy’s Pecan
COFFEE, ESPRESSO AND TEA $
$
$
4
9
13
$
11
$
9
$
9
Coffee and Espresso provided
by Wrecking Ball Coffee Roasters
Tea provided by Silk Road Teas
PACKAGED RETAIL ITEMS
Turkish Za’atar Spiced Bagel Chips
$
6
Whey Crackers
$
5
English Muffins
$
5/3
4 Pack of Bagels
$
9
Seasoned Farmers Cheese
$
6
2'
KIOSK CONCEPT WITH SIGNAGE
5'-2"
DISPLAY TOWERS
8'
2'-6"
MENU WHITE VINYL ON GLASS
2'-10"
ESPRESSO MACHINE BEHIND GLASS
Bonded Bronze Panel
Menu / Signage Area Pass Through Blade Sign Window
Support Frame:
HSS 6x4x1/4” Beam, Typ Dividing Wall HSS 4X4X3/8” Post, Typ
Radiant Heaters
Retail Module
MODULAR CONCEPT: RETAIL MODULES October 16, 2014
2'
BLADE SIGN HANGING WALL PANELS
DISPLAY TOWERS BEHIND GLASS
OPEN TO PREP SPACE BEYOND
MENU - WHITE VINYL ON GLASS 8'
5'-2"
CONDIMENT STATION
ESPRESSO MACHINE BEHIND GLASS BRONZE PANELS
2'-10"
2
WOOD PLANK W/ BURNED SIGNAGE
REFRIGERATED DISPLAY BELOW
P.O.S. ELEVATION 5' CONDIMENTS
3-COMPARTMENT SINK BENCH SEATING 2'-6"
7'-3"
PREP TABLE
DINING TABLES
HANDWASHING SINK
BAR SEATING
DISPLAY TOWER, TYP. P.O.S. 1'-8" 17'
1
KIOSK & DINING PLAN
14'-3"
PREP SINK
3'x 9'COMMUNAL TABLE
2 --
4'-9"
COFFEE 2'-9"
11'-6"
1'-8"
PRESS HIGHLIGHTS Date: August 15, 2014 Title: “Handmade Farmer’s Cheese Lightens Up Marla Bakery Cheesecake” Feature story and photoshoot documenting Amy making Farmer’s Cheese and Marla Bakery Cheesecake. Both recipes were featured.
Date: November 6, 2013 Title: " 10 Best Breakfast Pastries in San Francisco"
10 Best Breakfast Pastries In San Francisco Sure, doughnuts are the popular breakfast treat. (Should the mood strike, you can check out SFist's 10 best doughnuts in the Bay Area.) But sometimes in the AM you want something different. Sometimes you
Excerpt: "Amy Brown’s cheesecake is no New York-style behemoth of cream Here are our top 10 picks for the perfect way to start the day. cheese and graham cracker crumbs. No, the co-owner of the Marla Bakery makes a kinder, gentler version, eschewing stabilizer-laden dairy for handmade farmer’s cheese, lacing the batter with lemon zest, and making a crust from crushed cookies. The San Francisco-born baker, whose career includes six years at Citizen Cake and time at Boulettes Larder and Nopa, opened Marla Bakery with her husband, Joe Wolf, in the Outer Richmond in late June. The couple met at Nopa, where they both worked brunch. “I was his boss,” says Brown. At Marla, everything is made from scratch, including the cheese Brown uses for the cheesecake. Farmer’s cheese is simple to make at home, as Brown demonstrates, requiring little more than simmering and straining. Although slightly tangier than ricotta, the two cheeses can be used interchangeably. Store-bought farmer’s cheese or ricotta, or a mixture of the two, are also fine substitutes for homemade farmer’s cheese. Marla Bakery's Savory Turnover can be found at Saint Frank's.(Photo: Brock Keeling) At the bakery, farmer’s cheese is used in quiche, as a filling for turnovers, and as a spread for the house-made bagels and sandwiches, Savory Turnover from Marla Bakery A chest full of flakes. That's what happens when one devours Marla Bakery's savory turnover (stuffed with where it’s amped up with herbs, Aleppo chile powder and smoky Spanish farmers cheese and green onion) with no self control. Buttery with brittle flakiness, it's the perfect paprika. As for the cheesecake itself, “I ate a lot of cakes like this when I morning for(Photo: those who eschew sweets in the AM. — Brock Keeling The Mill'streat toast. Andrew Dalton) was in Italy,” says Brown, who spent a year working in a bakery in Puglia. Opening soon at 613 York Street (near 18th Street) Toast from The Mill The curdy cheeses give the cheesecake a pleasing, grainy texture, and Once decried as the beginning of the end of San Francisco as we know it, the reality of The Mill's toast is the cookie crumbs sink into the batter slightly, forming the crust. At the much more wholesome. Inch-thick slabs of Josey Baker's Country Bread slathered in butter with cinnamon sugar, or whole wheat with a generous smear of almond butter and honey: this is the toast you bakery, Brown bakes the cakes in small ring molds to create individual desserts; baking the cake in a 9-inch springform pan works just as well. Date: December 17, 2014 At SIGN INof year, when stone fruits are abundant, Brown roasts or p f u Y time t i T this Title: " The BEST New S.F. Restaurants of 2014" sautes slices of peaches or plums to serve alongside wedges of this FASHION BEAUT Y LIVING WELLNESS ENTERTAINMENT LOCAL NEWS SHOPPING s not-too-sweet, surprisingly light cake. — Jessica Battilana, food@sfchronicle.com want something savory. Sometimes you want a fancier, flakier, sticker treat. Enter the breakfast pastry.
http://www.sfgate.com/recipes/article/Handmade-farmer-s-cheese-lightens-up-Marla-5691831.php
u
Jessica Battilana Updated 4:33 pm, Friday, August 15, 2014
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Marla Bakery Amy Brown and Joe Wolf are giving people good reason to trek out to their cozy space, with the Marla 2000 wood-fired oven smack-
The BEST New S.F. Restaurants Of 2014
dab in the center of the Outer Richmond bistro. Brown is an exceptionally talented baker, to which her pain au chocolat, bagels, and baguettes can attest. There’s also a full
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Marla Bakery, 3619 Balboa Street (between 37th and 38th avenues); 415-742-4379.
Marla Bakery Amy Brown and Joe Wolf are giving people good reason to trek out to their cozy space, with the Marla 2000 wood-fired oven smackdab in the center of the Outer Richmond bistro. Brown is an exceptionally talented f p baker, to which her pain au chocolat, bagels,
PHOTO: VIA MARLA BAKERY/MOLLY DECOUDREAUX. SAN FRANCISCO / BEST NEW RESTAURANTS SAN FRANCISCO 2014
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Handmade farmer’s cheeseLIVING lightens up Marla BakeryLOCAL FASHION BEAUT Y WELLNESS ENTERTAINMENT cheesecake
The BEST New S.F. Restaurants Of 2014 821
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and baguettes can attest. There’s also a full menu, ranging from breakfast to sandwiches to ! Login homey dinnertime dishes. Share ⤤ Favorite ★ Marla Bakery, 3619 Balboa Street (between
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Date: June 23, 2014 Title: " Best of the Bay 2014: Food” Excerpt: "Carbohydrate Oasis (Best Baked Goods) The original home of Marla Bakery was a puny Mission takeout window. But it wouldn’t be inaccurate to call Amy Brown a baker without borders, simply because her talent is apparently boundless. Brown, who owns Marla with her husband, Joe Wolf, is as capable of turning out a perfect vanilla-cardamom coffee cake as she is of creating a peerless bagel. In May, Brown and Wolf graduated from their commissary kitchen to a full-scale restaurant in the Richmond. Shortly before it opened, they got married there, kicking off their sweetest collaboration of all. 3619–21 Balboa St. (near 37th Ave.), 415-742-4379" — Rebecca Flint Marx
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