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Ann's story

Born in New Orleans, Chef William Werner discovered his passion for the culinary arts while working as a lifeguard on the west coast beaches of Florida. Delving into every cookbook available to him at the time, he made the career switch and began working his way up through several fine-dining restaurants, including under esteemed Chef Daniel Boulud, for The Ritz-Carlton Hotel Company on the East and West coast, and for San Francisco’s renowned Quince.

Over the past fifteen years, Werner honed an impressive mastery of pastry techniques and developed a distinct style, all while working towards his goal of owning his own patisserie one day.

In 2012, with the help of partners Lawrence Lai and Ann Lee, William opened Craftsman and Wolves (CAW) in San Francisco to much acclaim. After three years, with one retail location, an online shop shipping nationwide, and a farmers’ market stand at the venerable CUESA Ferry Plaza Farmers Market, William and team are ready grow the brand.

Awards and accolades:
 James Beard Foundation “Outstanding Baker” 2015 finalist
; Dessert Professional’s “Top Ten Pastry Chefs of America 2015”; 
The Passion Company’s “2015 Most Passionate Chef in San Francisco”; San Francisco Magazine’s “2014 Best Pastry Chef”
; Plate Magazine’s “2014 30 Chefs to Watch”; Star Chefs’ “2013 Rising Star Artisan.”


This loan is special because:

This loan supports the growth of manufacturing in SF



Loan details


About Craftsman and Wolves

Industry: Food
Years in operation: New Business
Website: craftsman-wolves.com

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Loan details