Bread is shaped by the environment it’s baked in.…
as the yeast ferments, as the bread leavens, it’s cast and flavored by the air and the environment. you can bake two loaves of bread in two different cities, using the same flour and the same recipe, and the bread will have different tastes, different qualities. and it’s shaped, too, by how it’s handled: by the craftsmanship and the care in the baker’s hands.
in this way and in so many others, faria bread is shaped by Sacramento.
faria began as a small cottage bakery operating out of our head baker, christopher beattie’s home in Oak Park. we joined farmers’ markets, sourced as many local ingredients as we could find, and stayed up very, very late to bake lots of goodies. after a couple of years, we moved into our Oak Park brick and mortar, a few blocks from our cottage bakery. a couple years after that, we’ve expanded to open a second location in Folsom, where our farmers’ market outreach really blossomed.
we see bread and pastry as more than a vehicle for other foods; it’s a way to build community, try new flavors, and bring more whole grain, wholesome foods to our loved ones. we truly believe the rising tide lifts all boats. by investing in our farmers and the community around us, we all benefit and celebrate each other. we tirelessly work to make the world around us not only more sustainable, but kinder and compassionate.
we hope you enjoy sharing in our passion for growing community through food. and thank you for being a part of our little whole grain family.
with love,
faria bakery
ps - want even more information? check out an infographic about what makes our food special and a handy table about which grains are in each product: