clock menu more-arrow no yes

Filed under:

More Fatty Flavors from Humphry Slocombe Founder at New Bakery

It'll be a mash-up of pastries and chocolates.

Humphry Slocombe
Humphry Slocombe
The Culture Bite

A "modern pastry/chocolate concept" is in the works from Jake Godby, the mad genius behind Humphry Slocombe and artisan chocolate maker Jewel Zimmer of {cocoa}. That's right, the people who brought you foie gras ice cream and duck fat pecan tarts are launching a bakery, which can only result in buying new pants.

Bold Italic reports that the bakery will be called Press 12, a name inspired by a visit to Bon Appetit in the old Condé Nast building in New York, where Vogue staffers who worked on the 12th floor were known as "the press 12 girls." While it remains to be seen whether a "press 12 girl" would eat duck fat Chex mix, it certainly sets the bar for high-quality, imaginative treats with a sassy attitude.

They're in the process of nailing down a permanent brick-and-mortar location, but in the meantime the partners are taking their goods on a pop-up tour of San Francisco. It all starts on Saturday, January 24,  when they'll be tempting the patrons of Four Barrel Coffee with items like duck fat Chex mix, pumpkin teacake with hazelnuts and lard and double chocolate togarashi cookies— stop by their shop on Valencia from 11am-2pm to snag one of these decadent confections.

Follow Press 12 on twitter for information on future pop-ups. We'll keep you posted as more details become available.

Sign up for the newsletter Sign up for the Eater San Francisco newsletter

The freshest news from the local food world