Address: 627 Broadway St #170, Chico, CA 95928, USA
Phone: +15308922893
Sunday: 8AM–1PM
Monday: 7AM–3PM
Tuesday: 7AM–3PM
Wednesday: 7AM–3PM
Thursday: 7AM–3PM
Friday: 7AM–3PM
Saturday: 7AM–3PM
Donna Day
One good thing in California is this bakery!Consider moving to Gilbert Arizona and opening up a bakery here you will be a huge success!
Greg Hart
Worste salad I've had. Basically all it is is cabbage or green mix. Might as well go to the store and buy a box of spring mix and eat that.....
James Koenig
Grrrreat
Tim Gannon
Good bread of all sorts. Nice tables to eat at.
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We offer a variety of breakfast foods, but do not make things to order. Each morning we put out two kinds of quiche; ham & cheese croissants, four other types of croissant; gallettes; muffins, etc. There is also a cold case full of sweet pastries. Many coffee/espresso drinks are available, along with cereal, toast, OJ, and assorted fruit juices. We open at 7AM.
Reasonable. Great quality baked goods and delicious coffee and teas. Bread is also delicious.
We have enforced a mask policy for employees and customers since late March 2020. Only one customer or one small group are allowed in the cafe at one time, and we have a line marked outside the door for distancing. Currently no indoor seating, but some on our patio. Most of our customers have been pleased with this, and some have thanked us on Facebook. Some of our bread crew have been sick and recovered. All exposed or sick employees have been required to stay away for 14 days. No cafe employees have gotten sick. Many of us have been tested, some twice. The cafe is open 7 days a week. We produce bread 5 days a week.
We make several breads that are sour, but none of our current sour breads have rye. We would like to make more dark breads from central and northern Europe, but don't see much demand. There is also the problem of minimum batch size with our big mixers.
No, we don't make pumpernickel. There are a bunch or dark breads from central and eastern Europe we would like to try, but there does not seem to be demand. There is also the problem of batch size. Our mixers are so big that small batches of 20-25 loaves don't turn out as well we want. (Mixing in a bakery replaces kneading at home)
This is a seasonal bread for us. We make it for summer, at about the same period as the seasonal markets in Oroville (Saturday) and Paradise (Tuesday). So, look for it mid May thru September at the cafe as well as those markets, plus the Chico markets on Saturday and Thursday. We make it on those three days.
? I would ask a Baker about this. Google may work as well.
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