History
Faria began as a small cottage bakery operating out of our Head Baker's home in the historical Oak Park neighborhood. We joined farmer's 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. 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 also explore other food avenues - doing a weekly pizza night, fermenting in--house miso, and churning our own ice creams (we love ice cream). We see food as a way to build community, try new flavors, and a way to bring more whole grain, healthy foods to our community.
Specialties
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 Bakery is shaped by Sacramento. Faria Bakery's mission is to source high-quality, local ingredients and grains to transform them into wholesome bread, pastry, and food to nourish our community and neighbors.