From Marketing to the Culinary World

Darwin Tse has always harbored a passion for cooking. His journey into the culinary arts, however, did not begin until he transitioned from a successful career in marketing and healthcare a few years ago.

A Family Dream Realized

During a memorable family trip to Napa approximately three years ago, Tse and his father discussed the dream of owning a restaurant. This conversation took on new significance when he and his wife, Lisa, learned they were expecting their first child. Inspired by the work ethic and ambition of his parents, immigrants from the Philippines who established a dental practice in their new home, Tse sought to emulate their entrepreneurial spirit.

Introducing Wildflour

Eventually, Tse identified a location in South San Francisco, aiming to enhance the local dining scene, particularly for the biotech professionals and residents. A year of preparation ensued to transform the space into what is now known as Wildflour.

Tse collaborated with San Francisco’s design firm Nonaps and artist Zoe Caron, who contributed a striking 15-foot mural, to create an inviting atmosphere. Notably, his cousin, Penelope Lao, who previously served as the head pastry chef at Liholiho Yacht Club, was brought on board to lead the pastry offerings at Wildflour.

Menu Highlights

Wildflour’s menu boasts a range of offerings, including:

• Seasonal pastries like the danish, initially featuring strawberry preserves and currently showcasing a blood orange filling ($5).
• Hearty sandwiches crafted from housemade bread ($17).
• Appetizers such as the locally popular milk bread pretzels topped with everything bagel seasoning and served with grain mustard ($8).
• Charcuterie boards with choices ranging from a basic selection ($19) to a gourmet French variety including chicken liver pâté ($22).
• A selection of local beers on tap from breweries like Drake’s and Fort Point ($9), alongside wine and cider options.

New Challenges and Fulfillment

Tse acknowledges that his new role demands more hours than any previous job, stating, “Overall, I’m definitely working more hours than I have in any previous job. But I’m finding joy in that.” His commitment to both family and career exemplifies a dedication that reflects his upbringing.

Location and Hours

Wildflour is open Monday through Saturday from 8 a.m. to 8 p.m. It is located at 200 Airport Blvd, South San Francisco. For more details, you can visit wildflour-ssf.com.