Preview William Werner’s Upcoming Mission Outpost, One Tasty Dish at Time

Talented pastry wunderkind William Werner is about to resurface with a fancy new café-patisserie in the Mission, and Grub Street just received a slew of teaser images to entice us. Werner left the kitchen at Quince in 2010 to start Tell Tale Preserve Company, only to see that venture go bust last summer in a dispute with investors. Now he’s back, and the opening date of the unnamed project is just, vaguely, “spring.” Also, the exact location is still under wraps (see update below), but appears to be an old industrial space with lots of wood beams. Now, just sit back and look at the pretty food porn.

Werner’s company is called Outfit Generic, and as he promised us earlier, the beloved savory muffin with the egg inside known as The Rebel Within, formerly available at the Ferry Plaza farmers’ market, remains his proprietary creation (he’s also now doing a chocolate version stuffed with foie gras called “The Devil Inside”) and will appear at the new place. Also, there’ll be a whole lot more…

Stay tuned for more exact details in the coming weeks.

Update: The address will be 746 Valencia, next door to the upcoming Abbot’s Cellar, the beer hall from the Monk’s Kettle boys. See more details here.

Earlier: William Werner’s Got a Shiny New Outfit [Updated]
William Werner Announces the End of Tell Tale Preserve Company [Updated]
Tell Tale Preserve Co. Gets Some Pre-Opening Love from Food & Wine

with king mushroom and leeks

with layers of cake, smoked vanilla marshmallows, chocolate pearls, dredged in caramel and wrapped in a malted milk mousse.

with green olive and preserved lemon, spread with Boccalone ‘nduja and topped with greens as a sort of open-faced sandwich.

(also available as a cube cake!)

with blood orange marmalade and coconut.

Custom pate de fruit molds make perfect little spheres.

with house-made duck ham, fennel, and thyme.

with vanilla salt.

“It’s a classic, right, caramel and salt,” says Werner. “We make these really intense chocolatey caramels, not too sweet, and we struck upon using white soy because it has this really light, beautiful, umamic, barely salty flavor.”

This is the same loaf pictured in slide #3, but before it’s been sliced and toasted.

This muffin, with a sous-vide egg inside, also has a chocolate offspring now called The Devil Inside (hint: it has foie gras inside).