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From a family with over 90 years of culinary experience, Bryan’s Market offers best-in-quality ingredients for epicureans and home-chefs alike. True to the original motto “ingredients you can buy with confidence and serve with pride”, we guarantee you a great review from each guest and family member at your table.
We have built a decades-long reputation for top quality. When you order with us, you can trust our team to hand select pristine steaks, produce, and fillets on your behalf.
Best in class service from our butchers,
fishmongers, grocers, and chefs. Whether you have a question on cooking methods or portion sizing, you will always speak to a real person.
From California’s local bounty to the world’s finest ingredients, we always present the finest ingredients available. Stay in touch via email for alerts on limited release products.
1931
Bryan Flannery Sr. began his butcher career apprenticing under Henry Bercut of San Francisco’s Grant Market. At the country’s largest butcher shop, Bryan rose up the ranks to manage 60 butchers and 20 wrappers. During the 1940s and 50s, Bryan expanded his culinary repertoire as of the only men in town importing French wines and introducing European produce varieties, such as Belgian endives and Italian treviso.
1963
Following Grant Market’s closure and the introduction of supermarkets, Bryan Flannery opened his own namesake shop in 1963 in the Pacific Heights neighborhood, where he would go on to train his three sons in the craft of butchering. The Flannery family quickly gained a reputation for the finest meat in California and was often called on for special deliveries to the state’s most prestigious families and institutions.
1993
By the 1990s, San Francisco had become a culinary epicenter with restaurants like Chez Panisse, and Zuni brining international taste to the city. Bryan’s sons, Terry and Peter Flannery, set out to open a new shop expanded to include prime and kobe beef, local poultry, flown-in-fresh seafood, farm-direct produce, and gourmet prepared foods, a novel concept for the time. The store opened to immediate success, with notable mentions from local and culinary publications.
1998
The store expanded to a larger location three doors down, adding a full grocery department, and expanded produce and cheese sections. Fresh cut flowers direct from Holland were also introduced, which remain a best kept secret for hosts around the city.
2002
The brothers acquired Flannery Seafood, a wholesale fresh seafood importer. Flying in fresh fish from around the world and unloading boats directly at their San Francisco dock. This allows Bryan’s hand selection of the freshest, sushi grade seafood for its store and website.
Today
While Bryan’s has grown, most of original team has remained with the business for 30 plus years. It continues as a family business with Bryan’s granddaughter, Morgan Flannery, joining the group.
Across brick-and-mortar, ecommerce, and wholesale, Bryan’s remains true to its motto purveying ingredients you can buy with confidence, serve with pride.
