After 12 years in the wholesale baking business, Starter Bakery is opening its first brick and mortar shop in a major East Bay food hub.
Ten years ago, legendary pastry chef Brian Wood taught the Bay Area how to say — and forever savor — kouign amann, the delicate, buttery pastry from Brittany, France.Starter Bakery’s consumer-facing bakery will be located inside the former Jules Thin Crust at 5804 College Ave., in the Rockridge district of Oakland.
Wood, author of “Baking and Pastry: A Professional Approach,” developed for the San Francisco Baking Institute, founded Starter Bakery in 2010. He started by selling wholesale to coffee shops and restaurants, including Philz Coffee, and directly to consumers at farmers’ markets. He also taught at and developed the pastry program for the San Francisco Baking Institute.
In 2018, Starter Bakery moved into its dedicated commercial kitchen in Berkeley, where the staff bakes a wide range of cookies, bars, pies, quiches, scones, quick breads, croissants and more seven days a week. More recently, they launched an online store for pick-up and third party delivery. The new shop will have seating and retail in the front and on-site baking in the back.
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