Kantine
San Francisco, CA
Nichole, the founder of Kantine, was working as a chef in Boston when she decided to change it up. She headed to Copenhagen, Denmark to search for new textures, flavors, and aromas. Her brief stay abroad ended up lasting fifteen years, and during that time, she fell in love with Scandinavian food and culture.
When she moved back to the States, her longing for a dark, wholesome bread like the classic Danish fare she loved led her to create the signature Kantine Sprouted Rye Loaf. It exemplifies Scandinavian cuisine: simple, clean, with flavors and textures that let the ingredients shine through.
In June 2018, Nichole opened the doors to her first restaurant, also called Kantine, at 1906 Market St - near Hayes Valley. Here she offers Scandinavian cuisine for breakfast, brunch and lunch Tuesdays through Sundays until 3pm.
When she moved back to the States, her longing for a dark, wholesome bread like the classic Danish fare she loved led her to create the signature Kantine Sprouted Rye Loaf. It exemplifies Scandinavian cuisine: simple, clean, with flavors and textures that let the ingredients shine through.
In June 2018, Nichole opened the doors to her first restaurant, also called Kantine, at 1906 Market St - near Hayes Valley. Here she offers Scandinavian cuisine for breakfast, brunch and lunch Tuesdays through Sundays until 3pm.