We start every day with a whisk, a bowl and a love for the sweeter things.®
Whisk & Bowl is an artisanal pastry shop designed to elevate the senses, from the sweet smells of scratch-baked goodness wafting through the terminal to the visually stunning white marble countertops that will make every picture taken at Whisk & Bowl perfect for an Instagram post. Then there’s the taste of the sweet and savory fresh baked treats that come from the culinary mind of Elevate’s own Chef George Kennedy.
Whisk & Bowl is a sight to be seen, with sweets to be tasted!
The mastermind behind Whisk & Bowls delectable sweets is Chef George, who has spent the better part of his life in and out of a baking kitchen. Having grown up on a farm where everything was baked from scratch, he learned his mother’s secrets and honed his skills through various chef positions over the years.
As he moved into management and business roles- where he’s now the Director of Non-Traditional Development for Elevate Gourmet Brands- he never lost his love of baking. Whisk & Bowl is an expression of that love. Simple, fresh sweets. Whisk & Bowl appeals to each airport demographic: The “foodie” segment (Indulgent Explorers) will love the upscale environment and the adventurous, ever-changing menu. All Biz Road Warriors will appreciate the fast service and frequently replenished items. Value Voyagers and Frugal Vacationers will see the value in our menu that allows them to get a snack and a drink for under $10.
This isn’t the type of pastry shop you’d normally find at an airport. It’s the artisanal bakery you happen upon in your favorite vacation spot and return to every time you are there. For Whisk & Bowl, Chef George literally pulled out his whisk and his bowl to craft recipes that feature flavors of the Bay Area - from his personal experience and inspired by the unique neighborhoods and people. These ingredients and sweet treats bring travelers back again and again.
At home, Chef George loves baking apple and berry pies with only natural and organic sweeteners and ingredients. His favorite creations for the Whisk & Bowl menu is the mixed tropical fruit tart because it allows him to find new ways to put a unique twist on a classic favorite.
MUFFINS: Cupcakes’ heartier cousin, our Blueberry Cheesecake Muffins are Chef George’s favorite. Choose from Cherry Cheesecake, Mango Cheesecake and Saigon Cinnamon Cheesecake and up to seven more sumptuous options.
SAN FRANCISCO SWEETS: From mini cheesecakes to macarons to banana cream tarts to cream puffs, Whisk & Bowl will feature sweets that pay homage to some of San Francisco’s favorite desserts. We’ll even throw in a few uniquely shaped treats for fun! It’s all about celebrating what makes this area of the country so special.
MINI BUNDT CAKES: Another popular trend, we bake these mini cakes with maximum flavor fresh every day. Raspberry Lemonade, Death by Chocolate and Butterscotch, to name a few
OTHER BAKED GOODIES: Brownies, Cookies, Cinnamon Rolls, Croissants, Puddings, Scones, Danishes, we’ve got it all. And every morsel is made fresh every day using the recipes that Chef George has spent the better part of 40 years crafting.
BREAKFAST: We offer a hearty all day breakfast menu with three Brioche options, Breakfast Bagel Sandwiches, Croissant Egg Sandwiches, Big Breakfast Burritos, individual quiches, and cheese scones.
SAVORY: Artisan salads, wraps and sandwiches made fresh daily on site. Displayed and presented similar to European cafes and bakeries, with attention to detail for travelers’ farm to table expectations.