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's home in Oak Park. We joined farmers markets, sourced as many local ingredients as we could find, and stay 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. The passion and love for naturally-leavened breads and buttery pastries is still as vibrant as ever, we all just get to sleep a little bit more now.

We see bread and pastry as more than a vehicle for other foods; it’s a way to build community, try new flavors, and way to bring more whole grain, healthy foods to the community.

We hope you enjoy sharing in our passion for baking.

with love,

faria bakery