Chef Sergey's Bakery

08/30/2026

Help us wish the one and only Chef Sergey a very Happy Birthday!! Our fearless leader & superstar creator! 👑☀️🙏

08/24/2026

Summer is almost going away 🥲 But we keep a warm & sunny feeling all year round!!
Two things to not sleep on before they’re gone! Guava matcha & fresh local bouquets! Bouquets come weekly on Friday from our amazing Anna, The Wholesome Gardener & they go quick!
Our guava matcha makes you feel like a fairy 🧚 Made with real guava fruit, rich matcha, organic whole milk, & a little vanilla syrup 🔥🤤🤞It’ll be around for just a couple more weeks … before we lean into those cozy fall tastes!

08/12/2026

08/12/2026

5 Reasons why you should check out this new reusable glass cup, available now at the bakery! Thoughtfully and precisely blown by artisans at Joco Cups
And plus…. You get 25 cents off each drink when you use your own mug/cup!

08/08/2026

Please! Allow us to add to your weekend! Stop in for smiles & goodies 7-4 Saturday & Sunday, as always 💐🍯

08/03/2026

August Drinks!! Come check ‘em!!
Catch these summer moments with us while you can 🥹

Guava Matcha 🔥 The Biggest Hit So Far!!!🌴🌺🍵

Hibiscus Lemonade 💗🍯

Herbal Guava Tonic 🍂🍋

07/26/2026

Bread fermentation 🤝 coffee fermentation

This coffee is seriously cool. Andrés’ Black Honey is honey processed and co-fermented with a mosto made from fresh Castilla blackberries and winemaking yeast.

The blackberry mosto ferments for four days before the coffee is added for another four days of co-fermentation. It’s then lightly washed and dried—creating natural tasting notes of blackberry, caramel, and brown sugar.

It is not artificially flavored. Absolutely not! It is fermentation, agriculture, science, and creativity coming together in one beautiful V60. ☕️🫐

Roasted by Night Swim Coffee and brewed here at Chef Sergey’s Bakery.

07/23/2026

Speaks for itself!
…. There’s a reason real sourdough is different from the average mass-produced loaf.
Our sourdough is made from scratch & naturally leavened, giving it time to develop its signature flavor, chewy texture, and crisp crust. The slow fermentation helps break down gluten before baking, which many folks find easier to digest & enjoy than most breads.
🔅No rushed process, no need for unnecessary additives.