MY BAKERY
In November 2024, I opened our own brick-and-mortar location at 236 Zimmerman St., North Tonawanda. It took us (our family) more than a year to build out the space: a cafe, with an artisan deck oven in the middle, for everybody to see, and with LaMarzocco coffee and other drinks offerings. I feel I have a special team of people working with me here. We want it to be a place of comfort, and a working environment full of support. I keep telling everyone, opening this place was more a lifestyle choice for me than a business opportunity - we built the place where we want to spend time in, ourselves.
We are in a soft opening mode now, trying to figure out customer demand patterns, streamlinw baking processes. I got to spend some time in, and was inspired by, the neighborhood-type bakeries of London, UK, and am working to create a workflow akin to that which I saw there.
Special events such as a week featuring a special product like a Thanksgiving Special Pumpkin Loaf, or Russian-style kulich for the Easter, will be announced every so often. On such occasions, we will often offer pre-orders through this website. Following me on Instagram is the best way to keep track of such events. Also, for convenience, all my Instagram posts appear on the front page of this website, under "Current Announcements".
In time, I might be looking to add more wholesale accounts. I have a long line of products and more are coming, such as, e.g., sochniki - a treat that features my home-made farmers cheese. Go through the gallery on "The Goodies" page to see my different products and stay on a lookout on social media. Also, quite a few members of my bread nation already took my break making classes; there might be another class offering, or two, coming up soon!
a little bit about me and how it works
Welcome to my neighborhood bakery! I started off as a stay-at-home mom with a passion for making out-of-the-bun meals for my family. Learning to bake as a hobby over many years, I now use my tricks of the trade to bring some warmth and smiles to my fellow Buffalonians. A UB Engineering MS graduate, I even started a PhD, only to discover that I am better off using my natural talents. I plan to continue to share my love for artisan bread with the world for hopefully a few of years, for as long as my heart stays true to giving personal attention and an artist's touch to every loaf.
I used to bake and deliver. In fact, I started off during the COVID season, delivering fresh bread to the customers' doors. Then, there were farmer's markets: Williamsville, North Tonawanda, Kenmore.
Overwinter Coffee is the friendly place that became my first wholesale account and that supported my growth ever after. It is my favorite coffee shop. Look up one of their three locations near you. If unsure, try the Williamsville one, to also spend some time in a cosy Glen Falls Park. But beware. You will go to Overwinter, try my baguettes, poppyseed rolls and other pastries, and you will never be the same: you will have to have this taste again.
