Since 1986,

our family-owned and -operated bakery has been producing small-batch baked goods in the local, slow food tradition. We create a wide variety of unique breads and a few outstanding sweet things, always using the freshest, all-natural ingredients. Everything we make is hand-mixed, hand-cut, and hand-formed. We bake with local ingredients and support local agriculture whenever possible.

We use flours from Sacramento Valley wheat, milled just up the road in Woodland. We use Mariani nuts from Winters, local honey, and Ghirardelli chocolate. Our sourdough starter is based on a pure strain of Lactobacillus sanfranciscensis sourced from the UC Davis Food Science and Technology department. 

That's what farm-to-oven means to us. Read more here

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.    

"eat more bread!"

Trudy and Mo Kalisky are native New Yorkers who came to Davis, California as graduate students in 1970. It didn't take long for the couple to realize that there wasn't a decent loaf of bread to be had in the (then-) rural Central Valley town.

Mo began baking French-style baguettes at home, bringing an academically scientific experience to bear upon the age-old traditions of bread-baking. For years, Mo continued to experiment with new formulas, processes and techniques. By the mid-1980s, the entrepreneurial couple rented a small facility and started delivering artisan breads to Davis- and Sacramento-area restaurants and markets. 

Today, The Upper Crust Baking Co. remains one of Northern California’s premier artisan bakeries, as well as one of its oldest. You can find our products (and sometimes Trudy and Mo, their children, or their grandchildren) at farmers markets throughout Northern California. 

Which one is your favorite?