The menu
Simple menu. Baked this morning.
Everything in the case was baked for today. When it’s gone, that’s the day — most days that’s early afternoon, and the Saturday cinnamon rolls don’t make it to ten.
- Sourdough loafThe loaf the shop was built on. Baked while Petaluma is still dark and still warm when the doors open on Saturdays. People say it’s the best in Sonoma County; we don’t know about that, but we’ll take it.
- $9
- Morning pastriesCroissants every day. Apple hand pies when fall arrives. And on Saturdays, the cinnamon rolls — gone by ten, with a reliability we’ve stopped apologising for.
- $2–5
- Custom cakesBirthdays, showers, whatever you’re celebrating. The naked lemon-berry cake is the most-ordered; the chocolate espresso cake is the one we sell by the slice. Tell us the theme, the flavor and the headcount and we’ll give you a number.
- from $75
- Wedding cakesDana finishes every tier herself. Quoted by phone once we know the date, the headcount and what you have in mind.
- By quote
- Wholesale breadTwo cafés in town open with our bread, and the sandwich shop next door slices its country loaf every morning. If you run a kitchen, call and ask.
- By quote
The daily bake
Out of the oven by seven.
The alarm goes off before anyone else’s in Petaluma. By the time the doors open, the sourdough is on the shelf, the croissants are on the trays, and on Saturdays the cinnamon rolls are already spoken for by the people who know to come at seven.
Pastries run two to five dollars and follow the seasons — the apple hand pies show up when fall does, and go when it goes. Everything in the case was baked for that morning, which is why the case is empty by early afternoon and why we don’t bake more to fill it.
Custom cakes
Cakes that taste as good as they look.
The person who usually calls is planning a birthday next weekend and wants a cake that actually tastes good and doesn’t look like it came from a grocery store. That’s the cake we make. Custom cakes start at $75 and go up with the design.
Tell us the theme, the flavor and how many people it needs to feed — that’s everything we need to give you a number on the phone. If Saturday’s possible, we’ll say so. If it isn’t, we’ll say that too, and we’ll tell you what is.
Wedding cakes
The one thing we slow down for.
Wedding cakes are quoted, not priced off a list, because no two are the same size, the same shape or the same flavor. Call with the date and the headcount and we’ll talk through what you have in mind and give you a number.
Dana finishes every tier herself — it’s the part of the week she guards. Book early; weekend dates go first.
Wholesale
The bread that leaves by the back door.
Two cafés in town open with our bread every morning, and the sandwich shop next door slices its country loaf before we’ve swept the floor. That’s a second oven’s worth of loaves before the first customer walks in.
If you run a kitchen in Petaluma and want to talk about bread, call. We’ll tell you honestly what two ovens can carry.
Questions
The things people ask at the counter.
Are you open Mondays?
No. Tuesday to Saturday 7am–3pm, Sunday 8am–1pm. Mondays are when we sleep. It’s the question we get most, which is why it’s on every page of this site.
Can you do a cake by Saturday?
Call and ask — (707) 555-0142. Tell us the date, the theme, the flavor and how many people. If it’s possible we’ll say so on the spot, and if it isn’t we’ll tell you what is. Custom cakes start at $75.
Can I order a cake over Instagram?
Please call or come in instead. A phone call gets you an answer while you’re still on the line; a message can sit unread until eleven at night, and nobody wants that — least of all Dana.
When do the cinnamon rolls sell out?
Saturdays only, and they’re gone by ten. Some people drive up from Novato for them. Come at seven if you want a choice; come at nine if you want a chance.
Is the sourdough really the best in Sonoma County?
People say so. We don’t know about that, but we’ll take it. One regular puts it this way: “Best sourdough I’ve had outside of San Francisco.” Nine dollars a loaf, still warm at open on Saturdays.
Do you do wholesale?
Yes — two cafés in town already open with our bread. If you run a kitchen, call and we’ll talk about what our two ovens can carry.
Come in, or call ahead
Call to order, or just come by.
Need a cake by Saturday? Call — we’ll tell you straight. Everyone else: come early. The good stuff goes.
Closed Mondays