Daily Driver, a cafe, creamery and bagel bakery, opened Thursday, June 13, in San Francisco’s Dogpatch neighborhood. The ambitious 7,000-square-foot project comes from Tamara Hicks and David Jablons, owners of Toluma Farms and Tomales Farmstead Creamery in Marin County, with partners Hadley and David Kreitz.
Along with being one of the only creameries in San Francisco city limits, Daily Driver makes bagels in a wood-fired oven and has a roaster where Oakland’s Red Bay Coffee produces coffee on-site.
David Kreitz, an industrial designer, designed the light-filled, two-story space, a former canning factory. On the main floor, the glass-walled creamery stands off to the side of the large central counter decorated with oversize blue and white tiles; behind it is all the bagel-making machinery. Most of the 130 seats are in an upstairs mezzanine.
David Kreitz also developed the bagel recipe, which they’re calling neither Montreal- or New York-style, but something in between, to go with the cultured cream cheese and butter. His wife, Hadley Kreitz, is in charge of making those two items from grass-fed Jersey milk, a particularly high-fat variety, which they bring in large totes from Silva Family Dairy and pasteurize on-site. Hadley is also making ghee — a special request from members of a nearby climbing gym following a Keto diet — ricotta cheese and quark in-house.
The cafe menu includes bagel sandwiches, egg dishes and quark bowls with granola, along with espresso drinks from Red Bay. Cheeses from Toluma Farms and Tomales Farmstead Creamery will be for sale.
The cafe will open with limited hours, 6 a.m. to noon, on Thursday, June 13, and Friday, June 14, and will begin regular hours on Saturday.
Daily Driver, 2535 Third St., San Francisco; 415-484-8960. https://dailydriver.com. Open 6 a.m. to 3 p.m. Wednesday to Friday, 7 a.m. to 3 p.m. Saturday and Sunday.
Tara Duggan is The San Francisco Chronicle’s assistant food editor. Email: firstname.lastname@example.org. Twitter: @taraduggan