Backhaus

Backhaus Local bakery in San Mateo, California. I'm a self-taught baker who fell in love with making naturally leavened sourdough and German breads.

I currently work at KitchenTown, a commercial kitchen and food startup incubator in San Mateo, where I bake different sourdough breads, pastries, and other goodies. Each loaf is mixed and shaped by hand and made from organic flours. I offer bread shares for our local community (residents of Burlingame and San Mateo). So if you live in the area, you can sign up for a bread subscription and have fre

sh bread delivered directly to your doorstep. I look forward to sharing my bread with you. I hope you will love it as much as I do!

We’re looking for:- an experienced full-time pastry baker for our Burlingame location (hourly)&- an experienced café man...
03/19/2026

We’re looking for:
- an experienced full-time pastry baker for our Burlingame location (hourly)
&
- an experienced café manager for our San Mateo location (salaried)

We’re looking for self-motivated kind people that are passionate about excellent pastries, bread, and coffee, and creating a welcoming warm atmosphere, both for our customers and our teams.

We offer competitive pay, 100% health insurance, dental, paid time off, paid parental leave, 401k with vested contributions.

Link to both positions in profile!

Testing these Gua Bao inspired pastries. They’ll be available this weekend for Lunar New Year (in addition to a couple o...
01/16/2023

Testing these Gua Bao inspired pastries. They’ll be available this weekend for Lunar New Year (in addition to a couple of other specials).
Thank you to .maryann for introducing me to the incredibly tasty Taiwanese snack. This is a riff on a recipe by the amazingly talented Maggie Zhu of

and I are working on those extra holiday specials… stay tuned.
12/05/2022

and I are working on those extra holiday specials… stay tuned.

Stollen Nuggets in the making… ‘tis the season after all.
12/01/2022

Stollen Nuggets in the making… ‘tis the season after all.

We are now accepting pre-orders for Thanksgiving. Link in bio!
11/01/2022

We are now accepting pre-orders for Thanksgiving. Link in bio!

Today is the beginning of our Oktoberfest celebration! 7:30a-4:30p today and tomorrow Oct 1stWe are serving:Pretzel Brat...
09/30/2022

Today is the beginning of our Oktoberfest celebration!

7:30a-4:30p today and tomorrow Oct 1st

We are serving:
Pretzel Brats
Epi Pretzels
Lebkuchenherzen (Gingerbread cookie hearts)
Traditional pretzels

AND from 12-4:30p are offering beer and wine, including the Hofbrau Oktoberfestbier, 1 of the 6 official beers of Oktoberfest in Munich, Germany

PROST!

We are always adjusting what we do based on equipment, space, schedule, etc. to make the best possible product. Flour an...
09/07/2022

We are always adjusting what we do based on equipment, space, schedule, etc. to make the best possible product. Flour and butter change depending on the seasons, temperatures in the bakery change, etc. Currently we are tweaking our croissant formula and so far very happy with the results.

Tuesday Bread is here!Starting next Week, September 6th, we will have bread available on Tuesdays. To start, the selecti...
09/02/2022

Tuesday Bread is here!
Starting next Week, September 6th, we will have bread available on Tuesdays. To start, the selection will be limited ever so slightly (no Heavy Seeded, no Whole Wheat, pretzels, or Fougasse), but we hope to be offering the full menu very soon!

Lamination checkecheversie bringing the magic! ✨✨✨
07/07/2022

Lamination checkecheversie bringing the magic! ✨✨✨

I had the privilege of spending this week attending a masterclass on the scientific approach to baking with sourdough. A...
05/06/2022

I had the privilege of spending this week attending a masterclass on the scientific approach to baking with sourdough.

A huge thank you to Thomas Teffri-Chambelland for so generously sharing his knowledge and professional experience and patiently answering all of our questions.
To Raphaël Jubert for managing mixes and bakes and giving feedback and hands-on support.
Thank you to Stéphane und Miyuki for all of their help. And endless gratitude to the entire crew for hosting and feeding us this week.
I am leaving excited, inspired, motivated, with so many answers and even more new questions. The more I learn about baking the more I realize how much more there is to know.

Mother’s Day Weekend Special:We will have these beautiful Hazelnut Raspberry Paris-Brest available this Saturday and Sun...
05/04/2022

Mother’s Day Weekend Special:
We will have these beautiful Hazelnut Raspberry Paris-Brest available this Saturday and Sunday. No preorders, walk-ups only.

Address

32 E 3rd Avenue
San Mateo, CA
94401

Opening Hours

Tuesday 7:30am - 4pm
Wednesday 7:30am - 4pm
Thursday 7:30am - 4pm
Friday 7:30am - 4pm
Saturday 7:30am - 4pm
Sunday 7:30am - 4pm

Website

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