William Werner at Craftsman and Wolves


William Werner is the chef/partner of Craftsman and Wolves (CAW), an award-winning contemporary patisserie in San Francisco with three storefront locations. He has twenty years of experience in restaurants and hotels on both the East and West Coast during which he has refined techniques for pastry and chocolate work, honed in on his presentation style, and expanded his palette of flavors. He is a 2015 and 2016 finalist for the James Beard "Outstanding Baker."


  • Outstanding Baker, Finalist
    James Beard Foundation
  • Best Pastry Chef
    San Francisco Magazine
  • Top Ten Pastry Chefs of America 2015
    Dessert Professional
  • 2015 Most Passionate Chef/Restaurateur in San Francisco
    The Passion Company

My Restaurants

Where I Eat

From My Menu

Chef Marisa Churchill reviews Semolina cube cake at Craftsman and Wolves
$$ | Deli/Sandwich Shop | Bakery
"William Werner's creativity plays into the ever-changing menu at his Valencia store. No matter what is on the menu, you will not be disappointed. Werner's latest invention that caught my eye was the semolina cake with corn nuts (who doesn't love sweet and salty?) with just a hint of browned butter and espresso. This dish inspires foodies as well as pastry chefs, who are themselves looking to discover the rebel within."
Chef Kimberly Bugler reviews The Rebel Within at Craftsman and Wolves
$$ | Deli/Sandwich Shop | Bakery
"To call this a muffin is demeaning! Even though I know there is a perfectly soft-boiled egg in the center, It’s still a gleeful surprise to cut one open and see it! The balance of sausage, muffin-ness, and silky egg are amazing."
Chef Telmo Faria reviews Valrhona chocolate chip cookie at Craftsman and Wolves
$$ | Deli/Sandwich Shop | Bakery
"This is crisp on the outside yet moist and chewy on the inside. It has lots of dark chocolate (the perfect combination of sweet and bitter) and the perfect amount of salt to play off the buttery sweetness. So good!"