Brittany Dunn along with 3 full- and 5 part-time employees
Saltwater Bakeshop was opened in 2018 by Chef Brittany Dunn with the goal of developing a menu that is deeply influenced by the classics while also incorporating unique and thoughtful flavor combinations. Working out of a commissary kitchen in San Mateo, what began as a one woman show has grown into a small but dedicated team of bakers that produces a variety of naturally leavened breads and perfectly flaky croissants on a weekly basis at several farmers markets in San Francisco.
The Saltwater Bakeshop team proudly serves a loyal customer base, and loves to see many of the same folks every week for their favorite loaf of bread or sweet treat. In their words, “We believe that you must not only have passion, but also a love for what you do and the people you do it for. With just one taste you’ll know that we live by those words.”
Saltwater Bakeshop prioritizes high quality, organic ingredients, often sourced from the farmers market.