San Francisco has long been known for its culinary excellence and diversity, with well-known celebrity chefs, popular restaurants, and culinary academies. The culture is interwoven so tightly, local foodies and tourists alike often enjoy some the city’s best delicacies without realizing their local origin. Conceptualized by using the finest local ingredients, while also imparting an adventurous spin, is the San Francisco Cheesecake Company, a four-year old specialty cheesecake business founded by North Beach restaurateur veteran Peter Rizos.
SFCC is making its public-facing debut at the Specialty Foods Association’s Fancy Foods Show in San Francisco at the Moscone Center, January 17th -20th 2016, in Booth 604. “Fancy Foods will provide us an opportunity to reach a wider audience and share some truly unique flavor profiles,” says Peter Rizos, Founder and head Flavor Creator.
“A discerning San Francisco palate and a love of desserts inspired me to create cheesecakes, but it’s the collaboration with my local culinary associations that provide a never-ending source of novel flavor combinations. Taking inspiration from my travels and 20 years in the local restaurant business - including more than 10 years running Caffe DeLucchi in the hip North Beach district - I’ve learned that a quality dessert that makes people happy, and is the perfect way to finish a meal.” “The proof is in the cheesecake.” says Rizos of his own passion for baking them.
Rizos credits the success of San Francisco Cheesecake Company to his local roots. As is the SF tradition, ‘SF Cheesecake’ produces handmade cheesecakes from scratch using local ingredients from suppliers including Inna Jam, Marlo’s Bakeshop, and the Marin Brewing Company. “SF Cheesecake has a deliciously unique and creative product line of luscious desserts, perfectly sized for personal indulgence or to share with a (very lucky) friend,” says Marlo Gertz, CEO /Founder Marlo’s Bakeshop. “[SF] Cheesecakes are handcrafted in the Bay Area” and Gertz adds, “The care and attention they pay to every single cheesecake is clear in the presentation and flavors-rich, clean and the perfect amount of sweetness.”
SFCC offers a core of popular flavors, but there are also limited special release flavors. The message: Get them while you can! The popularity and reputation of Rizos’ unique cheesecake blends are spreading within culinary circles, and are being quickly picked up by Bay Area specialty markets, such as Cheese Plus, the Marina Supermarket and the Rainbow Grocery Coop. “Peter’s ability to create amazing cheesecakes with ingredients such as our wild huckleberries and candycap mushrooms is second to none,” says Ian Garrone of Far West Fungi, a company dedicated to specialty mushroom and wild foraged products. With his unique flavor vision and personal relationships, Rizos has also created incredible boozy cheesecakes such as Barrel Gin Dulce de Leche and Dark Chocolate Sloe Gin cheesecakes with Spirit Works Distillery in Sebastopol, and the Double Chocolate Stout cheesecake with Marin Brewing Company, so popular it is now on their regular menu.
The creative juices don’t stop at the fillings. Rizos has gone on to create his own graham cracker and chocolate cookie recipes, making cookies that are ground into crumbs and used as the base for his crusts. “Peter’s cheesecakes are amazing, but the crusts he creates make them truly memorable.” Nikos Maheras, Executive Chef / Owner, Mezes.
San Francisco Cheesecake Company 3” cheesecakes are available packaged for retail sale and for foodservice. 9” cheesecakes are pre-sliced for foodservice.
For more details about the San Francisco Cheesecake company and retail availability, see their website.
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