A little bit about our bakery

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. We make a wide variety of unique breads, as well as a few outstanding sweet things. 

We bake with local ingredients and support local agriculture in Yolo County and Northern California. Our flours are milled just up the road in Woodland, using wheat from the Sacramento Valley. We use Mariani nuts from Winters, local honey, and Ghirardelli chocolate. Our sourdough levain is from a pure strain of Lactobacillus sanfranciscensis sourced from the UC Davis Food Science and Technology department. 

Our birdseed bread 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 that was on the menu at New York's famous Carnegie Deli.    

You can find our products (and sometimes Trudy and Mo, their children, or their grandchildren) at farmers markets throughout Northern California.