Find your next
homemade favorite

Moist, fragrant cake made with local Meyer lemons and cold-pressed EVOO. A Bay Area farmers market staple.

Delicate, buttery shortbread infused with cardamom and dried rose petals. Inspired by Persian pastry traditions.

Rich, jammy tomato preserve with balsamic and thyme. Perfect on charcuterie boards or grilled cheese.

Chewy, dense brownies with a swirl of black sesame paste. An unexpected twist on a classic.

House-grown Black Mission figs slow-cooked with fennel seed and orange peel. Class B certified.

72-hour fermented country loaf with organic whole wheat and high-extraction flour. Crackly crust, open crumb.

Dark chocolate bark drizzled with house-made caramel and Maldon sea salt. A Bay Area gift shop staple.

Foraged wild plums preserved with whole-grain mustard and honey. Extraordinary with aged cheeses.

Buttery cookies with real saffron threads and crushed pistachios. A Persian tea-time classic reimagined.

Layers of hand-stretched phyllo with walnuts, pistachios, and a delicate rosewater honey syrup.

Slow-braised pork shoulder with roasted Hatch chiles, wrapped in fresh masa and steamed in corn husks. Three generations of this recipe.

Rich red chile broth with shredded chicken and hominy. Comes with cabbage, radish, and lime on the side.

Creamy rice and cinnamon drink made fresh daily. The perfect companion to tamales or on its own over ice.

Soft, chewy snickerdoodles made with nutty brown butter and rolled in cinnamon sugar. Kennedy’s signature recipe.

Silky dark chocolate ganache infused with locally roasted espresso, hand-rolled and dusted with cocoa.