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Baker & Banker Pastry Chef Lori Baker & Chef Jeffrey Banker had dreamed of owning & running a restaurant for about as long as they have been together. Here they combine their love of serious food in a warm & comfortable setting. Sourcing virtually every ingredient direct from local farmers, the food at Baker & Banker embodies the essence of the San Francisco culinary scene. The restaurant evokes the historic charm of the site’s original apothecary with charcoal black edged in tarnished gold leaf on the molding and woodwork.
Lori Baker, a graduate of Johnson and Wales, has been pastry chef at EOS, Home, Slow Club, Gordon’s House of Fine Eats and Bizou and pastry assistant at Postrio, Bix and Fifth Floor under Laurent Gras. She also worked with Hotel Metropole in Brussels, Belgium and L’Angolo Dolce in Lucca, Italy. Lori was most recently a professor of pastry at The California Culinary Academy.
Jeff Banker is a chef by training. He was more recently Sous Chef at Acme Chophouse and Bix, Executive Chef for three years at Home Restaurant, Guest Chef at the popular Mission Street Food, and he also staged at (Michelin three-star) Lucas Carton in Paris while attending Le Cordon Bleu on a scholarship awarded by the IACP.
Originally from East Tennessee, Callie grew up in a family business of restaurants where she embraced a love for sincere southern hospitality. After making a personal move out West, Callie has worked with multiple fine dining establishments in California and in San Francisco, further developing her passion for sincere, genuine, warm and friendly service. We proudly welcome Callie Bladow as our new General Manager and Wine Director. Callie looks forward to meeting you, ensuring you are properly taken care of and every detail of dinner exceeds your expectations.