Every year, there’s a short window when Meyer lemons are at their absolute best—and we don’t waste a single moment of it. From November through January, Meyer lemon harvest season is in full swing across California, and at The Baker and the Cakemaker, it’s one of our favorite times of the year.

We have some very exciting news to share with our community—our Meyer Lemon Rosemary Bread has just been awarded 2nd Place at the prestigious International World Bread Awards (IBIE 2025) in the Savory Sourdough Category!

At The Baker and the Cakemaker, we believe food should be both nourishing and unforgettable. That’s why we’ve built something rare…a scratch-made café that doesn’t cut corners, compromise on ingredients, or settle for “good enough.”

Every item on our menu starts the same way:
With real ingredients. Thoughtfully sourced produce. Artisan technique. And love.

Why Our Bread Beats the Big Brands (Hands Down)

Let’s cut to the crust.

Most bread on grocery store shelves—even the ones that look healthy—are loaded with stuff your body wasn’t built to process. Preservatives. Added yeast. Bleached flours. Unpronounceable additives. Bread that’s more chemistry experiment than nourishment.

At The Baker and The Cakemaker, we make bread the way it used to be made—before shortcuts and shelf-stabilizers took over. We use just a few simple, powerful ingredients, a 16-year-old sourdough starter, and time. That’s it. No tricks. No fillers. Just real bread.

Bread is nostalgic. Comforting. Delicious. But the truth is, not all bread lives up to that promise — especially the kind you’ll find lining most grocery store shelves. Today, we’re spotlighting “The Nasty Nine” — the worst ingredients hiding in many commercial breads, and why you might want to think twice before bringing them home.

In the world of baking, not all flour is created equal. At The Baker and the Cakemaker, we're on a mission to revolutionize the way people think about bread – one organic, pesticide-free grain at a time. From our sourcing and fermentation to our baking processes, we offer approximately ten varieties of premium breads, all organic, hand-crafted and scratch-made.

The story starts with a little bit of heaven, right here in Auburn, California, where the essence of food returns to its roots at The Baker and The Cakemaker. Nestled in the heart of the community, we've dedicated ourselves to curating a culinary experience that celebrates the richness of each season, sourcing only the freshest, organic and locally grown ingredients for our scratch-made, farm-to-table delights. Here you find the finest breads, pastries, cakes, delectable dishes–fresh salads, savory soups and hearty sandwiches–locally roasted coffees and treats.