Brian Wood has spent the last 15 years honing his baking skills across the globe. He has been a chocolatier in Seattle, developed the pastry program at the San Francisco Baking Institute (SFBI) and also taught at the school, wrote and managed the production of the indispensable text book Baking and Pastry: A Professional Approach, developed products at an R&D lab for a bakery with national distribution, and consulted at some of the top bakeries in the country.As the owner and manager of Starter, the bakery keeps him plenty busy, but when he’s not donning an apron he can be dining out, checking out some live music, enjoying the city’s farmers’ markets, or exploring with Scooter, his wire fox terrier.
Originally educated as a mechanical engineer, Tal spent years building her career in her home country of Israel.
At age 30, Tal moved from Israel to the U.S. and soon after, she chose to leave the engineering industry to raise her son and two daughters. Soon after, Tal’s passion and creativity demanded an outlet. In 2012, she opened Tal’s Patisserie to bring the culinary comforts and hospitality of her native Haifa, Israel to Danville, California.
Tal opened her bakery with the inspiration and excitement that was ignited during her world travels at age 23. She built her catering and cafe menus from the best food that the Mediterranean, France, and of course, Israel, has to offer.
Some of Tal’s favorite bakes include Israeli and Jewish delicacies such as Hamantaschen, Rugelach, Bourekas, and Babkas.
Tal’s is a place where the community comes together to talk, laugh, learn and enjoy incredible breakfast, lunch, pastries and sweets.