Our story
From one oven in Austin to bakeries across the US
Bakestik started with a sourdough starter, a rented corner shop and a simple rule: bake everything from scratch, every morning, in the bakery where it’s sold.
It started with a starter
In 2014 our founders opened a tiny bakery on South Congress with one deck oven and a sourdough starter they’d been feeding for years. The line out the door on opening weekend told them they were onto something.
As new neighborhoods asked for a Bakestik of their own, we kept the rule that started it all. Each bakery has its own ovens and its own bakers, and nothing is shipped in frozen. Twelve years on, that’s still the whole idea.
Along the way
- 2014 — Our first oven fires up on South Congress in Austin.
- 2017 — Dallas and Houston open. Texas gets a little more buttery.
- 2019 — We head west to San Francisco, Los Angeles and San Diego.
- 2021 — Chicago and New York join the family.
- 2024 — Denver opens, with every recipe re-tested for altitude.
- 2026 — Seattle’s Capitol Hill bakery is on the way.
What we believe
Three things we won’t compromise on
Bake it from scratch
Every loaf and pastry starts as flour, water and butter in the bakery where you buy it.
Be a good neighbor
We hire locally, buy from regional mills and farms, and host free bread classes every month.
Waste nothing
What doesn’t sell by closing goes to local food banks the same evening.
Come say hi
The best way to get to know us is a warm croissant and a coffee. Find your nearest bakery.