Moka Bread Co.

06/15/2026

Building a bakery is a process—it takes time, patience, consistency, and repetition. We are only as good as our last bake, and true mastery comes through discipline, sacrifice, and a relentless commitment to excellence. 
 
To achieve something you’ve never had, you have to do something you’ve never done. 
 
With that in mind, we are grateful for every single person who supports our journey. Our goal is to build genuine relationships with our community and produce consistenly good bakery items—one customer, one loaf, and one pastry at a time. 
 
Thank you Chester County farmers markets (PA) for another market opportunity. We remain humbled by the support and determined to continue pursuing excellence every day.  
 
Downingtown, we’ll see you in July! 
 
We’ll be in Grad Hospital this week—see you Saturday, Philly. ✌️❤️🌾 
 

06/08/2026

Thank you, Downingtown, for the love this weekend. 
 
Special shoutout to the regulars (you know who you are) for continuing to support Moka Bread Co and the old-world baking traditions we’re privileged to share with you. We don’t take your support for granted. 
 
Thank you for the opportunity and all the promo love. 
 
This week we featured Buhtlji, a traditional Central European brioche filled with marmalade and topped with pearl sugar. We follow the Slovenian style, and it’s a privilege to honor these traditions while preserving a piece of my cultural identity. 
 
We also had the usual staples: 
Sourdough country loaves 
Sourdough baguettes 
Crostata 
Focaccia Barese 
Sicilian style pizzette 
Choco chip Brioche col Tuppo
 
And the Maritozzi absolutely crushed this week. The brioche dough was dialed in, and the baguettes were firing too!
 
We’ve also been battling a failed HVAC system and some serious heat in the bakery, forcing us to adjust our process. The good news? Those adjustments are already helping us make better bread. It’s a process.
 
Thanks again, Downingtown. See you next week. ✌️❤️🙌 
 
 

06/01/2026

Malvern Borough, thank you. 
 
What an incredible day at the market. Thanks to your support, we sold out before noon, and we’re deeply grateful to everyone who stopped by our booth, shared kind words, asked questions, and took home a some bread or pastry.  We also had another catering opportunity—thank you Passyunk.
 
A special thank you to for welcoming us. We truly appreciate the opportunity and are already looking forward to returning later this summer. 
 
Markets like these are about more than selling bread—they’re an opportunity for us to connect with our community, gather feedback, and continue improving our craft. Every bake teaches us something new, and every market helps us grow. 
 
We’re constantly working to improve everything from our packaging to our production process, all while staying committed to the quality and freshness that define our bakery. More than 80% of our products are purchased within hours of coming out of the oven, and maintaining that level of freshness requires thoughtful planning and continuous refinement. 
 
We put a tremendous amount of care into every product we bake and ingredients sourced. Your support allows us to keep learning, investing in better systems, and pursuing our goal of creating nourishing, flavorful bread for our community. 
 
Thank you for supporting local food, local PA and regional grains, and small businesses like ours. We don’t take it for granted. 
 
Malvern, we’ll be coming for you again later this summer. ✌️❤️ 
 
Also, shoutout to that incredible high school jazz band. They were jamming on Herbie Hancock’s Watermelon Man. Fire. 
 

05/26/2026

Thank you, Downingtown!  
 
It was great seeing some familiar faces and meeting new ones as well. 
 
Your continued support allows us to keep growing, refining our process, and striving for excellence with every market and baking opportunity.  
 
A special thank you to for their incredible organization and dedication in putting together such a fantastic market — even through the cold and rainy weather. We’re grateful to be part of it all. 
 
𝐃𝐨𝐰𝐧𝐢𝐧𝐠𝐭𝐨𝐰𝐧, we’ll see you again on 𝟔/𝟔. 
 
𝐌𝐚𝐥𝐯𝐞𝐫𝐧… we’re coming for you next 𝟓/𝟑𝟎 🙌 
 

05/04/2026

Feeling incredibly grateful for everyone who came out to support our pop-up—and to our returning customers, you already know who you are. You’re the best. 🤍⁣
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Your support keeps us moving forward, refining our craft, and pushing to make each bake better than the last. There’s still plenty of work ahead, and we’re excited for the opportunities.
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This week we featured a Venetian-style brioche filled with pastry cream and topped with shaved almonds, along with a smaller-format focaccia alongside our classic Barese. Plus all the usual staples: crostata, pasticciotti, maritozzi, pizzette, and sourdough.⁣
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And just like that—we sold out.⁣ You guys rock. More to come. 🙌⁣
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A special thank you to for the space and for welcoming us into the Graduate Hospital neighborhood on Saturday mornings. Be sure to show them some love—they’re now offering organic wine and beer on tap that pair beautifully with their authentic, thoughtful Roman cooking.⁣ Their seafood game has been strong lately, btw.
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04/06/2026

Thank you to everyone who came out and supported our Easter pop-up—I’m truly grateful for all the love and support. Grateful for L’Anima Philly for the space and Sosna for the support.
 
We shared a selection of traditional specialties: pinza sweet breads, casatiello, pastiera, along with our usual staples, organic wines, and our world’s best breadcrumb (guaranteed to elevate your cutlet game… seriously, don’t sleep on it). 
 
Everything we bake is rooted in my Istrian heritage and shaped by the time I’ve spent living in Europe. It’s an honor to carry on these old-world baking traditions—using recipes and techniques passed down through my family, along with the knowledge gained working alongside generational village bakers. Beyond grateful. 🤍  
 

03/08/2026

⁣Pop-up success. Thank you for the community engagement, PR, and for providing such a welcoming space. And infinite gratitude to everyone who came out and picked up a few items. Your support truly means everything to us.⠀
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We added a few new items in keeping with the Quaresima (Lenten) season. There’s still some refining and experimenting ahead as we continue dialing these in, but every pop-up helps us grow our bakery, improve our craft, and bring you a better product and experience each time. 🙌

02/23/2026

02/22/2026

⁣⁣Thank you to everyone who came out to support the pop-up. It was great seeing familiar faces and meeting new ones as well.⠀
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A huge thank you to for the generous opportunity and for sharing such a beautiful space. Philly friends, if you haven’t dined there yet, I can’t recommend it enough—authentic Roman cooking, innovative flavors, all in a cozy, low-key neighborhood setting. They also offer esclusive organic wines from a cool winery in Slovenia’s, Vipava Valley.
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Lastly, thank you to and for helping spread the word and for all the love and support. If you stopped by, I’d truly love to hear your feedback—the good, the bad, and the ugly. Lmk. 🙌
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Items: ⠀
- Pasticciotti (pasta frolla & lemon pastry cream) ⠀
- Crostata (sour cherry or apricot)⠀
- Babbaiola tart (ricotta & blood orange)⠀
- Baba’ al rum (Neapolitan rum cakes with crema pasticcera + chantilly)⠀
- Maritozzi (Roman brioche buns with chantilly) ⠀
- Ciabattine rolls⠀
- Pizzette (tomato, EVOO)⠀
- Focaccia Barese (tomato & Castelvetrano or potato, onion, rosemary)⠀
- Sourdough (white and sesame)⠀
- Bread Crumb (the best in Philly—don’t sleep on the bread crumb, trust me!)⠀
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02/20/2026

⁣Babbaiola tart (blood orange & ricotta), crostata (sour cherry or apricot), mini and whole available. ⠀
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