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Two weeks ago, Brian flew down to teach an Advanced Lamination class at the @guittardchocolate Studio for two days. Check out the stunning bakes made by baking class participants! A big thank you to our friends at Guittard, to our Starter Bakery assistant on-location, Camila, and to @chefdonaldwressell!

#bakers

Two weeks ago, Brian flew down to teach an Advanced Lamination class at the @guittardchocolate Studio for two days. Check out the stunning bakes made by baking class participants! A big thank you to our friends at Guittard, to our Starter Bakery assistant on-location, Camila, and to @chefdonaldwressell!

#bakers

Two weeks ago, Brian flew down to teach an Advanced Lamination class at the @guittardchocolate Studio for two days. Check out the stunning bakes made by baking class participants! A big thank you to our friends at Guittard, to our Starter Bakery assistant on-location, Camila, and to @chefdonaldwressell!

#bakers

Two weeks ago, Brian flew down to teach an Advanced Lamination class at the @guittardchocolate Studio for two days. Check out the stunning bakes made by baking class participants! A big thank you to our friends at Guittard, to our Starter Bakery assistant on-location, Camila, and to @chefdonaldwressell!

#bakers

Two weeks ago, Brian flew down to teach an Advanced Lamination class at the @guittardchocolate Studio for two days. Check out the stunning bakes made by baking class participants! A big thank you to our friends at Guittard, to our Starter Bakery assistant on-location, Camila, and to @chefdonaldwressell!

#bakers

Two weeks ago, Brian flew down to teach an Advanced Lamination class at the @guittardchocolate Studio for two days. Check out the stunning bakes made by baking class participants! A big thank you to our friends at Guittard, to our Starter Bakery assistant on-location, Camila, and to @chefdonaldwressell!

#bakers

Two weeks ago, Brian flew down to teach an Advanced Lamination class at the @guittardchocolate Studio for two days. Check out the stunning bakes made by baking class participants! A big thank you to our friends at Guittard, to our Starter Bakery assistant on-location, Camila, and to @chefdonaldwressell!

#bakers

Two weeks ago, Brian flew down to teach an Advanced Lamination class at the @guittardchocolate Studio for two days. Check out the stunning bakes made by baking class participants! A big thank you to our friends at Guittard, to our Starter Bakery assistant on-location, Camila, and to @chefdonaldwressell!

#bakers

Gathering together for cookouts this weekend? Pick up a pie to share: Tangy Strawberry & Rhubarb Pie, cool and creamy Citrus Meringue or Apple with Streusel Pie. It’s pie time to slice one up for dessert.

#pies #pie

Grilling season starts now. Stop in for buns—brioche buns, pretzel buns, hot dog buns andthe return of the Cheddar Jalapeño Buns for your long weekend cookouts and grilling sessions.🔥🔥

#burgers #cookoutseason

It’s a great day to stroll Solano or College Ave. in a catch-up with a friend. Now, would you go Matcha Iced Latte or Cafe Latte?

Photo by Kristen Loken.
#matchalovers #lattelovers

Raspberry Pistachio Breton, for your consideration. California pistachios deck this pretty tart from side to inside. Pistachio sable Breton shell made with pistachios we make in-house, filled with pistachio custard, whipped raspberry ganache, and topped with fresh raspberries, flocked on the sides by toasted pistachio pieces. Available at both College Ave. and Solano Ave. bakeries.

Photos by Kristen Loken.
#pistachios #eastbayeats #bayareabites

Raspberry Pistachio Breton, for your consideration. California pistachios deck this pretty tart from side to inside. Pistachio sable Breton shell made with pistachios we make in-house, filled with pistachio custard, whipped raspberry ganache, and topped with fresh raspberries, flocked on the sides by toasted pistachio pieces. Available at both College Ave. and Solano Ave. bakeries.

Photos by Kristen Loken.
#pistachios #eastbayeats #bayareabites

Raspberry Pistachio Breton, for your consideration. California pistachios deck this pretty tart from side to inside. Pistachio sable Breton shell made with pistachios we make in-house, filled with pistachio custard, whipped raspberry ganache, and topped with fresh raspberries, flocked on the sides by toasted pistachio pieces. Available at both College Ave. and Solano Ave. bakeries.

Photos by Kristen Loken.
#pistachios #eastbayeats #bayareabites

Raspberry Pistachio Breton, for your consideration. California pistachios deck this pretty tart from side to inside. Pistachio sable Breton shell made with pistachios we make in-house, filled with pistachio custard, whipped raspberry ganache, and topped with fresh raspberries, flocked on the sides by toasted pistachio pieces. Available at both College Ave. and Solano Ave. bakeries.

Photos by Kristen Loken.
#pistachios #eastbayeats #bayareabites

Beignets, all day. A simple joy in life might just be a freshly made doughnut and coffee — locally roasted by RoastCo — and three kinds of doughnuts because we’re extra (try the trio or tell us your favorite in the comments below). �We open at 7:00 am tomorrow.�

Photos by Kristen Loken
#donuts #donut

Beignets, all day. A simple joy in life might just be a freshly made doughnut and coffee — locally roasted by RoastCo — and three kinds of doughnuts because we’re extra (try the trio or tell us your favorite in the comments below). �We open at 7:00 am tomorrow.�

Photos by Kristen Loken
#donuts #donut

Beignets, all day. A simple joy in life might just be a freshly made doughnut and coffee — locally roasted by RoastCo — and three kinds of doughnuts because we’re extra (try the trio or tell us your favorite in the comments below). �We open at 7:00 am tomorrow.�

Photos by Kristen Loken
#donuts #donut

Beignets, all day. A simple joy in life might just be a freshly made doughnut and coffee — locally roasted by RoastCo — and three kinds of doughnuts because we’re extra (try the trio or tell us your favorite in the comments below). �We open at 7:00 am tomorrow.�

Photos by Kristen Loken
#donuts #donut

Mornings done right.

Mornings done right.

Mornings done right.

Didn’t preorder for Mother’s Day? That’s okay. We will have a limited amount of our Strawberry Almond Panettone, Strawberry Pistachio Tartines, and other treats available on Sunday, first come, first serve. From the poll on our Story last weekend, it sounds like brunch is on! 🍓❤️

Strawberry Almond Panettone is on! We are busy prepping for the Mother’s Day weekend and will have extra Panettone — in two sizes — available at both bakery cafes, while supplies last.

#panettone #mothersdaygifts

It’s back—our pastry case is in full bloom as fresh chamomile peek out from the top of our Strawberry Chamomile Kouign Amann. It’s filled with a strawberry rhubarb compote with swoops of chamomile meringue on top. Available all weekend. 🍓🌼

#kouignamann

Everyone loves a cozy mystery, right? Introducing the Pastry Mystery Box. Our bakers have hand-selected favorites from the case, for a box filled with five pastries. What’s inside? Everyday the mix changes! The price stays the same at $15.50. Add a bit of surprise and delight to the end of your day. Available everyday from 2:00 - 4:00 pm.

Take your pastry production to the next level on May 11th & 12th for a class at the Guittard Chocolate Studio in LA taught by Brian Wood of @starterbakery. Designed for professional bakers and pastry chefs, this two-day intensive explores lamination techniques for croissant, kouign amann, and puff pastry, as well as brioche-based doughnuts, babka, and select gâteau de voyage. Learn more and sign up at the link in bio!

Take your pastry production to the next level on May 11th & 12th for a class at the Guittard Chocolate Studio in LA taught by Brian Wood of @starterbakery. Designed for professional bakers and pastry chefs, this two-day intensive explores lamination techniques for croissant, kouign amann, and puff pastry, as well as brioche-based doughnuts, babka, and select gâteau de voyage. Learn more and sign up at the link in bio!