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Stop by Daily Driver Next Time You’re in San Fran

Daily Driver

San Francisco is giving New York a run for its money. Daily Driver, San Fran’s first cheesemaking creamery and bagel shop, opens next month. In addition to offering handmade cheese and butter, the menu also includes wood-fired bagels. The venture is spearheaded by two couples: Tamara Hicks & David Jablons, and Hadley and David Kreitz.   

Jablons and Hicks own Toluma Farms and Tomales Farmstead Creamery in West Marin. H. Kreitz has worked at the farm for five years, and her expertise includes cultured butter and cream cheese. D. Kreitz is the mastermind behind the bagel recipe, as well as the lead designer of the building’s renovation. 

Hadley Kreitz paddling butter.

With so many experts involved, it’s easy to assume the shop will be the domain of pretentious foodies. However, the space is designed to be a neighborhood staple that is welcome to all. In fact, the term “daily driver” colloquially refers to a go-to object used every day. People can stop in for a soft bagel with a crackly interior and fresh coffee while enjoying a peek into the behind-the-scenes magic. 

And speaking of coffee— Daily Driver partnered with local roaster Red Bay Coffee to roast a special blend on site while customers can watch. In fact, the open floor plan of the 5,000+ square foot space has dedicated areas where customers can watch coffee being roasted, bagels being baked, and cheese being made. 

Daily Driver

David Kreitz making bagels in the wood-fired oven.

The shop is as committed to the earth as it is to the community. Leftover buttermilk will be available for purchase in refillable growlers. And each pound of cheese produced means nine pounds of leftover whey, which will be incorporated in matzo-ball soup and bulletproof coffee. Whether you come for the bagels, the coffee, or the hand-paddled butter, keep Daily Driver in mind next time you choose a spot for Sunday brunch.

Photography by Frankie Frankeny.

Madeline Upson

A longtime lover of cheese and wine nights, Madeline finally got to use her love of cheese as former Editorial Assistant at Culture Magazine.

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