Caitlin Freeman at Blue Bottle Coffee

Bio

Caitlin Freeman is an author and a pastry chef for Blue Bottle Coffee. A self taught baker, she is the former owner of the San Francisco cake and sweets shop Miette, she made a name for herself creating simple and lovely cakes and cupcakes using local and organic ingredients.

Accolades

  • Author
    Modern Art Desserts
  • Co-author
    The Blue Bottle Craft of Coffee
  • ChefsFeed Winner
    One of the Best Things to Eat in SF

My Restaurants

Where I Eat

Behind the Scenes

Chef Caitlin Freeman reviews  at post.venue.name
"Happy (almost) weekend, friends."
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Chef Caitlin Freeman reviews  at post.venue.name
"Cascara Fizz. A vivacious infusion of dried coffee cherries, simple syrup, and lemon, topped with sparkling water. (Essentially, sunshine in a glass.) - Have you tried it? - 📷: @lindseyloou ✨"
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Chef Caitlin Freeman reviews  at post.venue.name
"Friday, this one's for you. - 📷: @jami.rosa ✨"
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Chef Caitlin Freeman reviews  at post.venue.name
"Coffee for the late set. - Oji Old Fashioned seen here at Bradbury cafe (LA), but also possible at South Park (Bay)."
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Chef Caitlin Freeman reviews  at post.venue.name
"Hope everyone is having a slow morning with a delicious cup of coffee. - 📷: @marbleryephoto ✨"
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From My Menu

Chef Daniel Patterson reviews Gibraltar at Blue Bottle Coffee
$ | Coffee/Tea Shop
Embarcadero
1 Review
"The best coffee roasters in the country run a cafe on the roof, in the sculpture garden at the SFMOMA—a stunning setting. Ask for a gibraltar, which has more milk than a macchiato and less than a cappucino—just the right amount. Make sure to get pastry chef Caitlin Freeman's gingerbread, too."
Chef Richie Nakano reviews Belgian-style wafel at Blue Bottle Coffee
$ | Coffee/Tea Shop
Embarcadero
1 Review
"This waffle is so simple, it's amazing how much flavor it has. They sprinkle sugar onto it as it cooks, and the sugar caramelizes into a sweet crust. When they hand it to you warm and wrapped in a coffee filter, the first bite is amazing. It's the perfect foil to a drip coffee or a gibraltar, and best enjoyed sitting at the counter catching up on emails or the day's news. My crew at the market is addicted to them."