1 Ferry Building, suite 48
Boulettes Larder was opened in 2004 by Chef Amaryll Schwertner and business partner, Lori Regis, as a restaurant that also sells its ingredients for use in the home kitchen. Throughout her 30-year career, Chef Schwertner has authored the cuisine in seminal restaurants in the bay area. The daily changing menus at Boulettes Larder reflect her commitment to using conscientiously produced farmstead ingredients and applying her research and curiosity in pursuit of spices and artisan oils, vinegars and grains. Chef Schwertner’s menus include dishes layered with complex and original flavors from many regions including: Eastern and Western Europe, North Africa, Turkey, Greece and Japan. Boulettes Larder has pioneered the idea of selling useful ingredients at play on the restaurant’s menus. The purchasing of ingredients edited with the experience and discretion of Chef Schwertner has a broad audience. Chef Schwertner has dedicated much of her life to researching the spices, salts, oils, and culinary products and processes that give each region its distinctive dishes and regional cuisine and subsequently has a deep knowledge of ingredients. Over the years she has developed an extensive archive of small production, traditionally produced products that are rarely available in the United States. It is these useful products, combined with the bounty of the Bay Area that give the plates at Boulettes Larder their acclaimed flavor and quality.