Latest news with #JanetheBakery
Eater
6 days ago
- Entertainment
- Eater
Jane the Bakery Goes to the Museum
is the regional editor for Eater's Northern California/Pacific Northwest sites, writing about restaurant and bar trends, upcoming openings, and pop-ups for the San Francisco Bay Area, Portland, Seattle, and Denver. The ground-floor restaurant at the San Francisco Museum of Modern Art is undergoing another reboot, but this time the incoming collaborator is a well-known brand in the San Francisco culinary universe. Jane the Bakery is set to take the place of SFMOMA's previous restaurant, Grace — and before it, Michelin-starred In Situ from chef Corey Lee — and will open as Jane on Third in August 2025, per an SFMOMA press release. Grace permanently closed as of Monday, June 30. This is the seventh location of Jane the Bakery, and this latest will feature a mix of salads, rice bowls, panini, sandwiches, toasts, parfaits, and 'brunchfast.' That portmanteau of a last category features popular brunch and breakfast items, such as a breakfast burrito, French toast, and a sausage biscuit, per the latest menu details. There will also be a coffee program, with the usual suspects, such as espressos, cappuccinos, and lattes, with cold brew on tap. There will also be chai, matcha lattes, turmeric lattes, and a couple of smoothies to round out the drink offerings. Admission will not be required to purchase food or drinks, and there will be seating available both inside and outside the space. Jane the Bakery Vandalism holds back bakery from reopening Yvonne Hines is looking for some help to reopen her Bayview bakery, Yvonne's Southern Sweets, after being struck with some bad luck. First, a fire at a neighboring building forced the shop to close for repairs in January. Hines was looking to reopen, but was struck with another issue: the store's front window was shattered by vandals on June 6, Mission Local reports. Hines needs help from the community to install a new window and a roll-up gate for the bakery via GoFundMe. Possible Safeway strike teed up for Saturday Safeway employees may be striking this weekend if a deal isn't reached between the company and union leaders ahead of a Friday night deadline, KGO reports. The union is fighting for higher wages and better benefits for Safeway workers, and union representatives say employees could strike as soon as 12:01 a.m. on Saturday, July 26. UFCW Union Local 5 is one of three unions representing 25,000 workers, but it's not certain how many stores could be impacted by the strike. A union representative says it could impact Northern California stores, 'As far south as Bakersfield, up to the Oregon border, and everything in between.' Eater SF All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Associated Press
20-03-2025
- Business
- Associated Press
Savor Launches Butter Made Without Agriculture, Showcasing the First of its Revolutionary Sustainable Fats
Savor, the pioneering food company that creates pure, versatile and sustainable fats directly from carbon without the need for conventional agriculture, today announced the commercial launch of its animal-and-plant-free butter – the first product made from a game-changing platform that has captivated chefs and food manufacturers from coast-to-coast. Select restaurants like Michelin-starred SingleThread and ONE65, and beloved bakeries like Jane the Bakery are set to be among Savor's first customers this year. This milestone, arriving on the third anniversary of Savor's founding, caps several years of intensive research and development, culinary innovation, production scale-up and regulatory assessments, coinciding with the company's recognition as one of Fast Company's Most Innovative Companies of 2025. The company celebrated these achievements this month with special dinners in San Francisco and New York City where esteemed guests were among the first in the world to taste Savor's butter replacement. 'Savor was founded to find the most sustainable way to feed humanity. Truly sustainable solutions can't just reduce our environmental footprint, they have to be affordable, approachable and craveable,' said Kathleen Alexander, co-founder and CEO of Savor, who was honored last week as one of Inc. Magazine's 2025 Female Founders 500. 'As the only technology with the potential to replace palm oil and other widely used fats with a very low-carbon equivalent within the next decade, Savor is positioned to make a substantial impact on global sustainability efforts in the food industry. Savor's method of producing fats and oils offers differentiated scalability and versatility, allowing us to create rich, delicious ingredients while reaching price parity with conventional fats more rapidly.' Over the last year, Savor has been quietly collaborating with select restaurants and bakeries in the San Francisco Bay Area and beyond, who are eager to incorporate the company's butter into their culinary creations. Renowned culinarians like SingleThread Owner-Chef Kyle Connaughton and Pastry Chefs Juan Contreras of Atelier Crenn and Clement Goyffon of ONE65 have been early evaluators. A short film showing how Contreras uses Savor's butter to reimagine a classic brioche recipe is featured on the company's new website, with others to follow. Savor's proprietary technology has also attracted multinational consumer packaged goods companies, whose R&D teams are working on ingredient innovation projects that can leverage Savor's unique ability to create customizable fats and oils. The company is actively negotiating joint development agreements with some of these partners, who have been particularly impressed by the versatility and tunability of fatty acid profiles that Savor's platform can produce—capabilities that extend well beyond the company's initial dairy-fat mimicking formulation. 'Our expanding pipeline of partners reflects a deep industry-wide status: the food sector urgently needs solutions to mitigate supply chain instability, which continues to impact revenues and margins across the board. This, while reducing emissions from raw materials and maintaining high ingredient quality and generally acceptable prices. It is such a complex challenge to solve and we intend to help our partners solve it,' said Chiara Cecchini, Vice President of Commercialization at Savor. Recent milestones critical to the commercial launch include: The production of the world's first fats molecularly constructed from point-captured carbon dioxide (CO₂), green hydrogen (GH₂), and methane (CH₄) The achievement of self-affirmed GRAS (Generally Recognized As Safe) designation from the U.S. Food and Drug Administration, allowing legal sales in the U.S. market The expansion of R&D capabilities at Savor's San Jose headquarters The opening of Savor's first 25,000-square foot pilot production facility in Batavia, Illinois, which has the initial capacity to produce metric tons of fat starting this year 'Savor is redefining food production with a scalable solution that delivers great taste while enhancing stable, domestic supply chains,' said Carmichael Roberts, Breakthrough Energy Ventures. 'The global demand for fats and oils continues to grow, and innovations like Savor's proprietary fats offer a breakthrough opportunity for the industry and the planet. This milestone highlights their continued innovation and the strong market demand for their approach.' 'Following a decade of experience investing in the food tech space, it is clear that fats are a crucially important part of delivering incredible, animal-equivalent taste and texture to alternatives. Savor's approach unlocks both scalability and flexibility in producing animal-equivalent fats in a way that no other current solution is poised to. As a result, this makes them inseparable from the coming food system transformation,' said Costa Yiannoulis, co-founder and Managing Partner of Synthesis Capital. The commercial launch of Savor's butter and the additional milestones announced today represent just the first steps in the company's ambitious journey. Follow along on as well as on Instagram and LinkedIn to stay up to date on future developments. For PR images and videos, please visit the company's press kit. About Savor: Savor believes in a future where we can all enjoy the foods we love without consuming our planet. Founded in 2022 and backed by leading investors like Breakthrough Energy Ventures and Synthesis Capital, the company's proprietary process follows nature's own blueprints to create pure, versatile and sustainable fats directly from carbon without the need for conventional plant and animal agriculture. Savor's teams in San Jose, California and Batavia, Illinois are obsessed with making top-quality ingredients that are scalable, infinitely customizable and deliver velvety, rich flavors that chefs, food manufacturers and consumers love. From butter to palm oil, Savor crafts delicious fats without depleting the Earth's resources. For more information, visit
