ABOUT…

GREEN HOUSE BAKERY

GREEN HOUSE BAKERY IS A COTTAGE BAKERY LOCATED IN THE MAXWELL PARK NEIGHBORHOOD OF EAST OAKLAND. WE SPECIALIZE IN SWEET AND SAVORY COMFORT PASTRIES AND ANY OCCASION CAKES. WE USE ONLY ORGANIC FLOURS AND EGGS, HIGH QUALITY BUTTER AND LOCAL PRODUCE.

WHAT BEGAN IN THE FALL OF 2018 AS A ONCE A MONTH POP UP BAKESALE HAS GRADUALLY GROWN INTO MAXWELL PARK’S PASTRY SPEAKEASY.

IN THE SUMMER OF 2021, WE MOVED OUR BAKERY FROM OUR HOME KITCHEN INTO A NEW BAKERY GRADE KITCHEN WE BUILT ON THE GROUND FLOOR OF OUR HOUSE. WE GENERALLY BAKE TWO THURSDAYS PER MONTH, AND MAKE OUR PASTRIES AVAILABLE ON A FIRST-COME-FIRST-SERVE BASIS ONE SATURDAY EACH MONTH. FOR EXACT SCHEDULE AND MENUS, FOLLOW US ON INSTAGRAM OR SIGN UP FOR OUR MAILING LIST BELOW.

THE bAKER

HELLO, I’M RACHEL CAYGILL AND I’M THE BAKER AND OWNER OF GREEN HOUSE BAKERY. FROM AN EARLY AGE, I LOVED TO FEED PEOPLE AND WORK IN THE KITCHEN. I’VE ALWAYS BEEN A HANDS-ON LEARNER, SO WHEN FACED WITH THE DECISION OF WHAT TO DO AFTER HIGH SCHOOL, IT FELT VERY NATURAL TO ME TO PURSUE A CULINARY ARTS DEGREE AT THE CULINARY INSTITUTE OF AMERICA, WHERE I GRADUATED IN 2001. AFTER WORKING MOST POSITIONS IN BOTH THE FRONT AND BACK OF THE HOUSE AT HIGH END RESTAURANTS IN MY HOMETOWN OF SAN DIEGO, I DECIDED TO MOVE TO NEW YORK CITY. I DIDN’T LAST LONG IN THE CITY, BUT THE DESSERTS OF GRAMERCY TAVERN WHERE I WORKED AS A SERVER MADE A LASTING IMPRESSION ON ME. I WOULD HANG OUT IN THE BASEMENT KITCHEN WITH THE PASTRY CHEFS, WATCHING THEIR EVERY MOVE AND ASKING AS MANY QUESTIONS AS I COULD THINK OF. I WAS ENAMORED WITH THE USE OF PEAK SEASON PRODUCE IN THE NOSTALGIC YET ELEGANT DESSERTS. SOON AFTER, I RETURNED TO SAN DIEGO WHERE I MET A FELLOW CIA GRADUATE WHO TAUGHT ME HOW TO MAKE CROISSANTS BY HAND IN MY TINY APARTMENT KITCHEN. WE STARTED THE FIRST OF WHAT WOULD BE MANY HOME BASED BUSINESSES IN MY CAREER, BAKING CROISSANTS AND OTHER BREAKFAST PASTRIES FOR LOCAL RESTAURANTS AND CAFES.

WHEN THAT DIDN’T PAY THE BILLS, I RETURNED TO THE RESTAURANT WORLD AS A PASTRY CHEF, WHERE I MET MY HUSBAND, SCOTT. IN 2010, HE BUILT A BRICK WOOD FIRED OVEN IN OUR BACKYARD. WE TAUGHT OURSELVES TO BAKE SOURDOUGH BREAD AND USED THE REMAINING HEAT FOR OTHER PASTRIES. I LEFT RESTAURANTS FOR GOOD AND BAKED BREAD AND PASTRIES FOR LOCAL BUSINESSES ONCE AGAIN FROM OUR HOME.

WHEN OUR FIRST CHILD WAS BORN IN 2013, I STEPPED AWAY FROM BAKING PROFESSIONALLY TO FOCUS ON MOTHERHOOD. WE MOVED TO THE BAY AREA IN 2016 AND AFTER HAVING OUR SECOND AND THIRD SONS, I KNEW I WAS READY TO PUT DOWN SOME ROOTS AND BAKE FOR OUR NEW COMMUNITY.

GREEN HOUSE BAKERY WAS BORN IN THE FALL OF 2018, OUT OF A DESIRE TO SHARE SIMPLE PLEASURES WITH OUR NEIGHBORHOOD. THANK YOU FOR BEING HERE.