11/14/2012 03:55:00 PM

Opening Alert: Dandelion Chocolate Factory Opens in the Mission

At Dandelion, you can watch the chocolate bars being made
It’s Sweets Week at Zagat and we couldn’t have timed it any better time as San Franciscans are being treated to two brand new artisanal chocolate ventures this week. Michael Recchiuti, the well-established chocolatier will throw open the doors to his new sweet and savory Dogpatch café the Chocolate Lab this Friday, but beating him to the punch are former tech entrepreneurs Cameron Ring and Todd Masonis who are opening Dandelion Chocolate, the first “bean-to-bar” chocolate factory and retail shop on Valencia St. today.

Chocoholics can swing by the high-tech operation set in a former auto repair shop to catch a peek of the entire chocolate-making process, then pick up a bar or three of single-origin dark chocolate bar, a pirate-inspired sea salt bar or chocolate-covered cookie courtesy of Kiko’s Treats to go. For now, Dandelion’s hours of operation are limited to Wednesday-Friday, 12- 4 PM, and Saturdays from 11 AM-6 PM.

Things will really start to get interesting in the next few weeks, when the team plans to open a café in the front of the factory offering cocoa-creations such as hot chocolate, Four Barrel coffee, cacao-pulp smoothies and pastries prepared in-house by the masterful veteran pastry chef Phil Ogiela (formerly of Elisabeth Daniel, Fifth Floor, 231 Ellsworth). Ogiela is apparently quite pumped up about the opportunity of working with such pure chocolate. At the friends and family preview party, Ogiela was overheard talking to Traci des Jardins for over a half hour about making the perfect hot cocoa drink. 

With the arrival of Dandelion Chocolate, the strip of Valencia from 18th to 19th Street, which also includes Farina Pizza, Mission Cheese, Abbott’s Cellar and Craftsmen and Wolves, is shaping up to be a ridiculously decadent gourmet ghetto.

Dandelion Chocolate, 740 Valencia Street, 415-349-0942


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