June Taylor’s Still Room

I had such a great time visiting June Taylor’s Still Room the other day! I read about June Taylor in «Bi-​Rite Market’s Eat Good Food» — I was intrigued by his rave review of her marmalades and conserves so I did some research and found that they carry her products at Market Hall. I was disappointed that Market Hall only carried a couple of flavors (usually I am more than pleased with their selection, so this was a rare occurrence) so I decided to check out the Still Room to see the whole line of products.
When I got to the still room, I was greeted warmly by the woman working in the shop and given a general tour of where things were (syrups, conserves, marmalades, candies, etc.). After a couple of minutes of browsing, the woman came over to ask if I needed help (I did!). I told her I like marmalades that are a little on the sweeter side and that I also wanted to get something to put in my plain yogurt. She was incredibly helpful (the service in general was outstanding). She steered me toward three (of many marmalades) that would deliver what I wanted — I would have been so lost without her! I ended up deciding on the Clementine marmalade and also picked up a conserve that she recommended (Pluot/​Raspberry). Both are so wonderful. The Clementine is perfectly sweet with just a hint of the bitterness that makes marmalade so unique. The plut/​raspberry conserve gives the perfect touch of sweetness to my morning yogurt.
The marmalades and conserves are pricey ($ 14 per jar), but totally worth it for the artisanal quality of the product (she uses local organic produce, makes her fruit spreads in small batches, and extracts her own pectin from the fruit seeds!). I will definitely be back for more marmalade and possibly a fruit syrup to put (as the saleswoman said) on ice cream, in champagne or in sparkling water.

It was such a treat for me to be able to stop by and visit June Taylor’s creative space. She does so much in the still room she has on 4^th street (no, not THAT side of 4^th street), it is amazing the product that she has available. From jams, jelly’s, conserves, to tomato catsup and myriad sauces and also candied citrus peels… some with herbs some without. Its all expertly prepared and its all exquisitely and lovingly sourced. You will not be sorry for any purchases you make from June. Despite not being from the area, she has an extensive website with purchases available.

Friday was our second time here. We walked over a few months ago after lunch at Brennan’s. They have a vast selection of conserves, preserves and syrups. We bought a jar of Gravenstein apple butter for me and a couple of jars of low sugar fruit spreads for Alan. I hadn’t reviewed it yet because I still haven’t opened my jar. I don’t use spreads and such much and I’m still working on the ethereal Frog Hollow Farm Meyer lemon marmalade. Alan has finished his and was very pleased.
Friday we were on a quest for a hostess gift for friends who were having us over to dinner that night. When last at our house they had brought us olive oil and balsamic vinegar from Amphora Nueva, which was a wonderful treat and I wanted something other than wine or flowers for them. We were offered samples of fruit cheese, which was heart shaped, probably for Valentine’s Day. Very intense and concentrated flavor, like the best quality fruit leather. We settled on a bergamot marmalade and a pluot-​lavender syrup for our friends. Service was warm and helpful. As we were leaving, our eye was caught by a card for Cultured Organic Pickles a few blocks away, so we took it and set out to check them out.

This is the one of the best conserves I’ve ever tasted. I also took her class and learned a lot from June herself. I only wish she taught a class on making butters.

You can find June Taylor’s products sold at the Saturday SF Farmer’s Market located in the Ferry Building. If you can’t make it there, head on over here where crowds will be nonexistent and parking is plentiful.
The Still Room is located amongst other local businesses trying to hash it out. These are primarily warehouse buildings, so if you feel like you’re getting lost you just might be on the right track.
You can find the Still Room by a little outdoor sign. It felt like I was doing an illegal drug deal because of the discreet exterior and bare warehouse interior.
After I passed through the motion detecting sound alarm, a lady peeked behind a metal shelf to let me know she was available. Then she went back to packaging holiday shipping orders. Artisan conserves, syrups, marmalades, fruit butters, and other glassed concoctions sit on wooden shelves. Although they try to decorate the space with earthy accessories and paper thin mats, it cannot overcome the odd warehouse feel. At least they’re trying, lol.
Since I’ve never had any of June Taylor’s products it was mighty difficult to select something. Just about everything sounds new and delicious. I asked the lady in back for some suggestions yet she basically named half of the names on the large shelf. I said, «Well…everything is good right?» She chuckles, «Yeah, basically.»
The conserves are definitely not cheap. At $ 12 a jar, it is a leap of faith. I just wish there were some samples. They probably provide samples at the Farmer’s Market due to greater foot traffic. Other products are more expensive, yet I feel the smartest thing is to take a class at June Taylor’s. It’s a little steep at $ 195 a class, but I think you get materials to take home.
I bought a jar of pear and vanilla conserve, and a jar of pluot conserve. I tried the pear and vanilla conserve on a piece of toast. The conserve is really different from anything I’ve had (grocery store stuff). First thing that I recognized is that they don’t add additional sugar to their product. This gives it a natural elegance. Texture is kinda like apple sauce too.
I wasn’t sure if I liked it at first, but at the speed I ate it I think I’m in love with it. I’m tempted to eat it straight out of the jar. You can put this stuff on just about anything.
Coolhunting did a little video on them:

June Taylor opens up her workshop/​kitchen for retail sales Fridays from noon to 4 pm
Cases of jams and jellies are on warehouse shelves waiting to be ordered and shipped. One wall has a little table with some products and samples of candied fruit peel A hutch holds jars for purchase.
In the back is the kitchen.. The still room has little touches that make it an appealing area. There are a few rocks here and there and a wooden garden bench along one wall. It is a light, airy, comfortable and very unpretentious industrial space.
There is no sampling of the jellies and jams like at Ferry Plaza but June will describe the flavors and how they can best be used.
Check the website for jam making classes at the Still Room
My favorite jam is the Bing cherry with kirsch. The Seville orange marmalade highlights the beauty of bitter
The blood orange and port syrup is incredible. Mixed with sparkling water it makes the most refreshing drink deeply fruit-​flavored with the port adding richness. It makes a swell mimosa too.

In addition to selling her luscious marmalades, conserves and fruit butters at the San Francisco Ferry Plaza farmers market on Saturday mornings, June Taylor now also opens her warehouse/​kitchen for retail sales on Fridays, and on select weekend days for classes.
The classes are pricey — $ 125 — but you go home with a good understanding of how to create your own preserves, plus a jar of the goodies that you and your classmates make in class under June’s direction.