After moving to San Francisco in 2012, Chef Jake Blaine and his partner Clint realized that Jake can’t make a small batch of anything. So, Clint suggested that Jake start his own business doing what he loved. After looking at all of the amazing produce that is so readily available in the Bay Area, he decided to use his skills and adventurous palate to create a unique line of jams. Thanks to the California Cottage Food Act, that went into effect in 2013, Jake’s Castro Kitchen was born in February 2013.
And what an adventurous palate he has! From Bourbon Hot Fudge Sauce, to Carrot Cake Butter and Smoked Jalapeno Jam, it seems that nothing is taboo for this inventive chef. There’s also the inciting and intriguing sweet flavors like Butterscotch Caramel Sauce, Nectar of the Gods Jelly and, my personal favorite, Blueberry Meyer Lemon Jam. Don’t those just sound yummy?
Jake says that he began cooking as soon as he could reach the counter and he never stopped. His earliest memories are helping prepare summer peach jam with his grandmother on her farm in Northern Utah. After graduating from Le Cordon Bleu, Jake was the executive pastry chef at Oasis and Faustina Restaurants in Salt Lake City. In 2010, Jake received the Best of State Award for Pastries for his work at Backerei and Eis at the award-winning Zermatt Resort.
But most of all, Jake says that he hopes each jar of his jams and sauces makes his grandmother proud. Come in today and try something new! Your taste-buds will thank you.
Visit the Jake’s Castro Kitchen homepage:
jakescastrokitchen.com
Follow him on Facebook:
facebook.com/JakesCastroKitchen
Or, Twitter: @JakesCastroKchn
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