It is very rare that you walk into a dessert shop that strays away from pastel, cute-sy colors. At Craftsman and Wolves, they mean business in its stark dark, gray aura, wooden communal tables and warehouse-like high ceilings. They look like a coffee shop more than a patisserie. Even their name sounds like, um, a hardware store, which would be apt in the Mission district...

Expect some clean-cut and polished packaging from Craftsman and Wolves. My only regret is that my tummy couldn't expand more after brunching at Nopa. I did enjoy the unique packaging of the panna cotta- you can squirt syrup (I think) into the small jar for some added sweetness. It felt like I was eating baby food. Most panna cotta's are only made out of gelatin with some fruits/syrup, but the granola added a different texture to it making the panna cota more interesting.

A big downside is the lack of PROPER, seating space- common for many small shops in the city, but I'd have a better impression of this place if I were not facing a brick wall. I'd also have a better experience with my guests who were all cramped up on one side where the water jug was, and thus many people bumped into us :( 

panna cotta or baby food?

The Rebel Within- with breakfast sausage from Boccalone

choco Vietnamese cube cake

(L) can't remember since I didn't really enjoy it much (R)- brownie