Tamara grew up in rural Southern California and Oklahoma, so when she moved to the Bay Area to pursue her Clinical Psychology degree, she immediately gravitated to West Marin. She was inspired by the need to protect open space and agricultural lands and is excited to be part of a community which is stewarding lands back to vibrant, local food sheds. As the national dialogue around slow food and climate change grew, it became imperative to integrate educational opportunities into the farm and, eventually, cheesemaking.
Tamara is most enthusiastic about the sense of community that Daily Driver will bring: a place where people can gather, talk, slow down, and connect. Tamara curates the retail shop that features unique items made in California with a focus on women makers and artists.
David is a fourth-generation New Yorker, born and raised in Manhattan. This is important because it answers the question: why bagels? Tomales Farmstead Creamery had been making organic cream cheese for a few years when he realized the cream cheese—and the Bay Area—was missing something: a great bagel.
Daily Driver encompases David’s great loves: good food, classic cars, coffee, and community. A son of Jewish and Italian immigrants, the joy of feeding friends, family, and strangers is in his blood.
On the weekends, you’ll find David (and his 1982 Westfalia) at the farmers market insisting that you taste the most amazing cheese of all time! When not at the market, David works at UCSF as a thoracic surgeon and cancer researcher. He’s excited that Daily Driver is just down the road from UCSF’s Mission Bay campus and looks forward to giving back to the hospital through fundraising events.
A Marin county native, Marty grew up with a curiosity for the kitchen thanks to Sunday family dinners. This love for gathering over a meal led him to enroll in culinary school at San Francisco City College. He has since worked in some of San Francisco’s best restaurants, under several Michelin-starred chefs, and he is proud to say that every kitchen he’s worked in has been listed on the San Francisco Chronicle’s “Top 100” list: from Cavallo Point in Sausalito, to Bistro Aix in the Marina, La Folie in Russian Hill, and most recently at Nico, currently located in Jackson Square. In training under these amazing chefs, his passion for cooking was cemented, and he learned that through cooking he can also help build and support his community.
Now at Daily Driver, Siggins is grateful that he has found such an amazing team of people who share his values about community and supporting local farmers and artisans. The fact that he will get to spend time out in West Marin at Toluma Farms and Tomales Farmstead Creamery and also visit other local farms in order to source the best possible ingredients is a dream come true. He brings a creative, playful talent to the kitchen and is continually sourcing and creating nourishing and seasonal dishes.
Born and raised in Austria and Hofkirchen, Rene started baking when he was 13 years old. He’s worked as a professional baker since 2015 — after three years of his apprenticeship for bread baking, he completed two more years of apprenticeship to become a confectioner. In 2014, he was offered a role in Los Angeles and made the move from Austria to the States. He is specialized in Traditional Austrian bread products, desserts, and sweets! He is our Bakery Program Manager here at the Daily Driver, managing the bagel production and developing unique products.