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FOCUS ON : LA FABRIQUE DÉLICES

Since 1985, Fabrique Délices has been producing Fine French Charcuterie from its home in the San Francisco Bay Area. Four decades later, it’s known as the premier charcuterie producer at top restaurants all over the country, a testament to the brand’s excellence, tradition, and French culinary heritage. 

SAPAR, the original mother firm, was founded in Meaux, France – in Île de France – in 1920. It specialized in pâtés and quickly gained recognition across Europe : its products were used by Fauchon in Paris, gourmet stores, and renowned chefs.

In 1985, Jean-Claude Augé established Fabrique Délices to elevate the American market with a commitment to producing quality food and beautiful presentations. Fabrique Délices originally settled in San Mateo as SAPAR’s US subsidiary. In 1996, Fabrique Délices left the SAPAR group, and it was one of the official suppliers in the Atlanta Olympic Games.

It has grown into one of the leading producers of artisanal charcuterie in the United States, offering an extensive product line that includes blood sausage, duck confit, and country pâtés. Today, the company produces over 3,000 pounds of product daily.

Despite its growth, Fabrique Délices remains committed to traditional, artisanal methods. Its products are made following ancestral recipes and in small batches. As Sébastien Espinasse, President, puts it : “We’re still traditional, artisanal. We have some equipment to grind and mix ingredients, but then everything is made by hand.”

Among its many offerings are Pâtés, Mousses, Saucisson Sec, Magret, Duck Confit, Rillette, Garlic Sausage, Merguez, Saucisse de Toulouse, Boudin Noir, Boudin Blanc, and other specialty foods. Fabrique Délices provides the best and most versatile line of charcuterie in the United States. These award-winning products are available across the United States, Puerto Rico, the Virgin Islands, and even in Central America.

More at https://fabriquedelices.com/

FOCUS ON : BISSAP BAOBAB

Founded by Marco Senghor, a Dakar native educated in Paris, Bissap Baobab embodies the warmth, rhythm, and flavor of West Africa right in San Francisco’s Mission District. Marco’s deep love for his Senegalese roots and his understanding of French West African culture have shaped Bissap Baobab into far more than a restaurant - it’s a cultural home where community and celebration come alive.

At the heart of Baobab’s philosophy lies “teranga,” a Wolof word meaning hospitality - not just in the sense of welcoming guests, but of creating genuine human connection. Teranga is sharing the best part of your meal, caring for your neighbors, and embracing everyone as they are. This spirit radiates through Bissap Baobab’s atmosphere, dishes, and lively music.

At the core of Bissap Baobab’s success is its kitchen, where Senegalese tradition meets San Francisco’s inventive energy. The menu draws inspiration from the markets and kitchens of Dakar : fragrant yassa chicken marinated in lemon and onion, or hearty mafé, a peanut-based stew rich with warmth and depth. Yet Bissap Baobab is not only about what’s on the plate. It offers artisanal cocktails, lively décor, upbeat music... From Afrobeats nights and salsa sessions to open-mic events and private celebrations, the restaurant becomes a space of creativity and joy.

In July 2024, Marco Senghor received the Legacy Business Award from the City of San Francisco, a testament to his lasting contribution to the city’s cultural and social fabric. As both a restaurant owner and community builder, Marco has infused Baobab with a sense of purpose that extends beyond food: it’s a place to eat, dance, connect, and feel at home.

Whether you’re planning a private party, hosting a public event, or simply looking to experience the soulful spices and vibrant energy of West African cuisine, Bissap Baobab offers an unforgettable setting. Rooted in Senegalese tradition and inspired by San Francisco’s diversity, every dish - from savory stews to handcrafted cocktails - tells a story of heritage and togetherness.

Explore the menu and plan your next celebration: bissapbaobab.com/menus

FOCUS ON : BOHO PETITE

Located in San Francisco’s Marina and Embarcadero, Boho Petite is a French-inspired pâtisserie and café bringing authentic Parisian flavor to the Bay Area. Founded on a love of classic French baking, it offers a refined yet welcoming space where you can enjoy traditional pastries, gourmet light meals, and elegant desserts made fresh each day.

The menu showcases French classics with a modern touch - buttery croissants, fruit tarts, éclairs, sandwiches on artisan bread, savory quiches, soups, salads, and Belgian waffles - all prepared from scratch using high-quality ingredients. Guests can stop by for a coffee and croissant, grab a quick lunch to go, or pre-order treats for any special occasion.

Boho Petite is also known for its custom cakes and full-service catering, perfect for weddings, birthdays, showers, and corporate events. Their pastry chefs create cakes and dessert tables, from simple, elegant designs to playful themed creations. The catering menu includes both sweet and savory selections, boxed lunches, and shareable platters, with gluten-free, dairy-free, and nut-free options available on request.

This fall, Boho Petite is offering a Thanksgiving menu, available for preorder through November 20, 2025, featuring seasonal desserts and dishes crafted to make gatherings easy and memorable.

Combining French technique with San Francisco’s vibrant food culture, Boho Petite brings the precision, taste, and artistry of a true Parisian pâtisserie to the city - from your morning coffee to your next celebration.

Location : Marina & Embarcadero, San Francisco
Menus and catering: bohopetitesf.com