Upper Crust Baking - Davis & Winters

Locations in Davis and Winters, CA. Trudy and Mo Kalisky are native New Yorkers who came to Davis as graduate students in 1970. It didn't take long for the entrepreneurial couple to realize that there wasn't a decent loaf of bread to be had in their new rural West Coast hometown. Mo began baking French-style baguettes at home, bringing a scientific background to bear upon age-old traditions of bre

ad-baking; and he continued to experiment with new formulas, processes and techniques. By the mid-1980s, the couple started delivering their artisan breads to Davis- and Sacramento-area restaurants and markets. Now in our 30th year, we still hand-mix, hand-cut and hand-form all our loaves. We create a wide variety of unique breads and a few outstanding sweet things, always using the freshest, all-natural ingredients. Our flours are milled in Yolo County from Sacramento Valley wheat, and we use other local ingredients and support local farmers whenever possible. Our sourdough starter is based on a pure strain of Lactobacillus sanfranciscensis sourced from the UC Davis Food Science and Technology department. Our birdseed loaf won a national award for best raisin bread. And if you like cheesecake, our recipe is straight from the Claremont Diner in Montclair, New Jersey — the same cheesecake on the menu today at New York's famous Carnegie Deli. Today, The Upper Crust Baking Co. remains one of Northern California’s premier artisanal bakeries, as well as one of its oldest. You can find our products (and sometimes Trudy and Mo) at farmers markets throughout Northern California.