Chef / Owner
Michael Tabatabai
Michael is the former Executive Pastry Chef of Tartine Bakery. He graduated from California Culinary Academy and has worked in bakeries, patisseries, and Michelin-star restaurants in San Francisco, NYC and London — such as Masa’s Restaurant, Tom Aiken’s and The Village Pub.
The candy cart at Masa’s Restaurant shaped his skills and love for chocolate and confections. Chocolate has been central to Michael’s career in hospitality. Sharing this experience of premier chocolate with exquisite ingredients is a gift and pleasure.
THE KIDS
The idea for Moon Kids was born in the hospitality industry of San Francisco. The pastry chef at any restaurant is always tinkering with new ideas and handing out chocolate to the rest of the kitchen. Some of us start work as the moon rises and others start as the moon sets — but we all love chocolate.
Within the Nopa neighborhood, Moon Kids Chocolate is starting as a pop-up at Schlok’s Bagels and Lox. Our bonbons and bars are carefully hand crafted with top-tier ingreidents, but we don’t take ourselves too seriously. We are rooted in nostalgia and incorporate classic flavors within a modern approach to our bonbon techniques.
Our sourcing is influenced by our SF roots and includes sustainable and ethically sourced chocolate, ingredients and packaging. We proudly work with local chocolate, Guittard.
“Chocolate is celebratory, a time for a special occasion, a gift, and reminder that life is sweet. It’s those special moments that are best shared with you and chocolate.”