A Guide to Austin Bakery Delivery Services
Flour and yeast became a hot commodity as the stay-at-home masses found comfort in baking, when the pandemic really began to take hold in March and the city started to shelter in place. And thanks to the Texas Cottage Food Law — which allows people to prepare and sell certain low-risk foods out of their own homes — local home bakers began to turn their hobbies into full-on businesses.
Many had started their business long before COVID-19 took hold, but have intrinsically expanded their services and offerings to accommodate Austinites hoping to avoid grocery interactions. Pastry chefs and bakers whose restaurants and bakeries had to temporarily close in light of the COVID-19 crisis have been able to do the same. Participation in the nationwide anti-racist bake sale Bakers Against Racism (and the local branch Texas Bakers Against Racism) has also helped some of these startups gain traction and grow their businesses.
Those in need of bread — or sweet-tooth fixes — can skip the store run and use this guide to bring home some of the city’s best breads and bakeries from Austin bakers offering delivery and pickup baked goods, listed alphabetically.
A loaf from Bakehat Bread
Four years ago, Joel Goodman started baking naturally leavened bread and fell so in love with the craft, he set up an online store. (“I needed to be able to pay for those Barton Springs Mill flours,” he said, referring to the Dripping Springs mill.) A digital strategist and web designer by day, Goodman uses all Texas grown and milled grains for loaves like country sourdough and his tomato and olive focaccia. He’s working on setting up a subscription service too.
How to Order: Preorders with 72-hour notice can be placed on the website and through Instagram direct messages. He’s also accepting custom orders for items beyond what is listed.
Pickup System: The East Austin location for contactless pickups will be provided after order is placed.
Pita from Casper Fermentables
Ben Hollander grew up eating and making fermented foods because his mom was the chef and owner of a popular udon restaurant in Seoul before the family relocated to Washington, D.C.. Hollander moved to Austin to study microbiology at University of Texas (UT), where he learned about the global food system from acclaimed professor Raj Patel. He went on to cook at Freedman’s, Launderette, and Juniper, which is where he was promoted to fermentation director before he launching his own company in 2016. Casper Fermentables allows him to marry his Korean-Jewish background and love of fermented foods to craft sourdough bread, bagels, cream cheese, kimchi, turmeric kraut, kombucha, and more, all while using quality ingredients like flour from Barton Springs Mill, and eggs from Milagro Farms. Hollander works out of the Sustainable Food Center’s kitchen.
How to Order: Place orders on the website or the Vinder app.
Pickup System: Pickups at the Sustainable Food Center (SFC) Farmers Market in downtown at 422 Guadalupe Street on Saturdays; and Texas Farmers Market (TFM) at Mueller at 4209 Airport Boulevard on Sundays; and Casper’s dedicated farm stand at the Arbor Food Park on 1108 East 12th Street from Wednesday through Sunday, 8:30 a.m. to 1:30 p.m.
Mariela Camacho has been baking for eleven years, beginning in her home city of San Antonio, where she grew up eating pan dulce like empanadas, conchas (brioche topped with shell-shaped crust), orejas (puff pastry elephant ears), and cuernitos (croissants). She worked in San Antonio for gluten-free bakery Little Aussie’s, then joined the pastry team at seafood restaurants Clark’s and Perla’s in Austin. When she moved to Seattle, she ran the pastry program at Amandine Bakeshop, while developing recipes for the Latin American sweets and breads of her childhood, but made using whole grains, stone-milled flours, fair-trade chocolate and — whenever possible — organic, locally sourced products. Camacho launched Comadre Panaderia originally in Seattle in 2018 when she organized fundraisers for disaster relief in Mexico and Puerto Rico. Her pop-ups spread to coffee shops all over the city before she moved back to Texas late last year, planning on traveling with her concept a bit, when the pandemic took hold. Instead, she pivoted to a delivery model that makes her products more accessible than ever. Camacho puts a modern, artisanal spin on tradition, resulting in offerings like chocolate ding dings (chocolate snack cakes filled with avocado cream), diablitos (cuernitos brushed with guajillo chili and smoked paprika compound butter, and then filled with local goat cheese or Ecuadorian dark chocolate), and polvorones (Mexican sugar cookies) made with ingredients like turmeric, horchata, and prickly pear.
How to Order: Each week, an order form goes live on the website Mondays through Wednesdays (or until she reaches capacity). Payments are made through Venmo.
Delivery System: Deliveries are available on both Saturdays and Sundays and in San Antonio and Austin.
The matcha brioche from Dō by CVB
Dō by CVG
After graduating from the baking and pastry program at Johnson Wales in Miami, Camila Velez immediately began working back of house at restaurants like Sugarcane, Daniel Boulud, and Beaker & Gray. As her career progressed, she began working in hotels like SLS Brickell Hotel and the Fairmont Hotel Austin, where she got to focus more on bread production. The name of the business came from her abbreviation of the word “dough” on prep sheets and labels. She developed her sourdough starter — nicknamed Guero — when she moved to Austin, and it has now become her trusty sidekick. After 10 years in the industry, she decided to start developing her own brand this fall, and, when COVID-19 hit and she lost her pastry chef position at Hotel Ella, she launched the company. She is currently finalizing her website but, until then, scroll through her Instagram and Facebook feeds to browse her flawless-looking sourdough loaves (white, whole wheat, and rye), focaccia, bagels, brioche, burger buns, and takes on cinnamon rolls, but made with other flavors (like guava-cream cheese, raspberry-cream cheese, and rose water).
How to Order: She’s currently accepting orders via Instagram and Facebook direct messaging, and payments can be made in cash or via Zelle.
Pickup System: Order drop-offs happen every Wednesday and Saturday at three different locations and times.
Addresses: The central pickup point is at the Starbucks at 1200 Barton Springs Road from 3:15 to 3:45 p.m.; the north pickup point is at the Whole Foods Domain at 11920 Domain Drive from 4:15 to 4:45 p.m.; the south pickup point is at H-E-B on 2110 West Slaughter Lane from 5:30 to 6 p.m.
A cookie from Dough Re Mi
Dough Re Mi [Official]
Dough Re Mi
When the coronavirus struck this spring, rising high school juniors Sarah Zeng and Alice Huang decided to turn their unexpected free time and love of baking into a new cookie delivery business to raise money for nonprofit fund All Together ATX (80 percent of their profits go towards the joint effort by the Austin Community Foundation and United Way for Greater Austin). The duo offers six cookie types at a time: three classic flavors. and three specialty varieties, which they rotate out every two weeks. Current offerings include the OG (chocolate chip), Goin’ (Pea)nuts (peanut butter), Snickerdooby Doo (snickerdoodle), Royal-Tea (earl grey shortbread), Deja Brew (coffee cookies with chocolate chips, pecan chunks, and a coffee drizzle) and Muffin Much (blueberry muffin cookies with a lemon drizzle). The small cookies are sold by the dozen, with the option to order a half dozen of two different kinds, and many can be made gluten-free by request. The girls also bake all-natural dog treats in two different flavors, peanut butter and sweet potato.
How to Order: Place orders on the website, and pay using cash or Paypal.
Pickup and Delivery Systems: Anyone who lives outside of the delivery zone can arrange a pickup time on Saturdays at the Arboretum Shopping Center at 10000 Research Boulevard.
Food by Amber
When Amber Peasley, an educational assistant-turned-teacher starting this upcoming school year, found herself working from home during the pandemic, she decided to put her nutrition degree to use and launch Food by Amber, the baking business she’d always dreamed of. In addition to sweet baked goods — like her popular lemon blueberry miniature bundt cakes, peanut butter brownies, and both doughnuts and doughnut holes by the dozen — she also makes a variety of savory offerings, like sourdough pretzels and pretzel bites, sourdough pizza dough, spicy crackers, biscuits, bread, and more. To accompany the baked goods, there’s also a menu of dips such as spicy ranch, beer cheese, and chocolate sauce. She even makes peanut butter treats and yogurt-based ice cream for dogs.
How to Order: View her menu and place orders using this Google form.
Pickup and Delivery Systems: Pickup is free from her Hutto porch, with the address provided after orders are placed. Deliveries are 25 cents per mile, and shipping is available as well.
After moving to Austin from the Rio Grande Valley, Joseph Gomez took on various roles at restaurants such as Easy Tiger, Be More Pacific, Thai Kun, and She’s Not Here. He actually was in the middle of building out — and was getting quite very close to opening — a taqueria, but after losing his job at the start of the pandemic, he started baking out of his home to generate some income. This is how Galleta was born, and now Gomez intends to develop the concept into a full-fledged panaderia inspired by all the mothers in his family. Orders are available by the dozen. A recent variety pack included Abuela’s Chocolate Chip (inspired by his grandmother’s hot chocolate, with chocolate pieces, cinnamon, and Mexican vanilla), Ube Coconut Crunch (brown butter cookie with ube jam and coconut crunchies), Coffee Chocolate Crinkle (chewy, chocolate-y crinkle cookie packed with a coffee punch), and Brown Sugar Milk Tea (the iconic drink in cookie form, with brown sugar syrup).
How to Order: Direct message on Instagram to place orders, and pay on Venmo.
Delivery System: Deliveries available.
A quick glance of Natalie Gazaui’s social media feeds and it will come as no surprise that the pastry chef went to art school before graduating from Texas Culinary Academy and developing pastry programs for McGuire Moorman Hospitality, Eberly, and Ramen Tatsu-ya. Her creations, many inspired by her upbringing in Uruguay and the Basque and Palestinian influences she experienced there, are true works of art. A recent menu included spinach, manchego, and mozzarella empanadas; vanilla bean pot de creme with yuzu strawberries; and a cookie sampler with lemon-strawberry and corn-chocolate-passionfruit cookies. You’re not going to find better empanadas (or chimichurri) in town, and her stacked alfajores are also not to be missed.
How to Order: Follow on Instagram or Facebook for menu updates, direct message for orders, and pay using Venmo.
Pickup System: Contactless pickups.
Address: 3421 Blumie Street, South Austin.
Conchas from Good Bake ATX
Good Bake ATX/Facebook
Good Bake ATX
After going through the baking and pastry arts program at the Culinary Institute of America in Napa Valley, Sara Novesky worked as a professional pastry chef and baker for 15 years, first at the James Beard Award-winning restaurant Cafe Juanita in Seattle; then at Pangea in Ithaca, New York; and Mazama Coffee Co. in Dripping Springs. After a seven-year hiatus, during which she started a family (and baked for them), her time at home amid the pandemic has her back in the baking game, this time with a focus on breads over cakes. Her Facebook and Instagram feeds chronicle these beautiful creations, like pan de coco, sweet potato pepitas loaves, and gluten-free pesto sourdough made with Oaxacan green corn and buckwheat.
How to Order: Orders are being accepted through Facebook and Instagram direct messaging, with payments over Venmo. The menu is available on its website.
Pickup System: Southwest Austin pick-up location will be provided after order is placed.
Handmade From Maggie’s Farm
When COVID-19 took hold, Maggie Perkins (a culinary instructor, food writer, urban farm and market chef extraordinaire) was one of many who had to adapt their entire work life. She pivoted from private and group cooking classes to virtual classes and one-on-one cooking coaching while expanding her urban farm operation. And now Austin will get a literal taste of the fruits of her labor. Perkins is rolling out biweekly subscription boxes as a part of her Handmade From Maggie’s Farm program. Boxes will include a revolving selection of bread, baked goods, jams, jellies, ferments, herb salts, and more, as well as an always-changing lagniappe featuring special surprises from her farm, garden, and pantry. Her website is currently under construction, but eventually, orders will be taken there. She’ll also be partnering with a to-be-determined local distributor as well, through which items will be available. The Handmade project, along with virtual cook-along classes, will open to the public in August.
How to Order: Orders can be placed over Facebook and Instagram direct messaging, and email at [email protected]
Pickup and Delivery Systems: Boxes will be available for delivery and pickups, and non-perishable boxes may be shipped. South Austin location will be provided after the order is placed.
Thai-style chiffon cakes from Hhom Dee
Hhom Dee [Official]
Angkana Taylor had been working in Austin restaurants (Salty Sow and Tumble 22) until last fall, when her daughter was born. She was ready to come back to work right when COVID-19 hit. Nervous to return to a restaurant setting and needing flexibility for childcare purposes, she decided to start baking from home. Now the northern Thai sweets she normally makes for friends and family are available for delivery in Austin and Round Rock two days every week. The menu rotates each month. She recently featured steamed toddy palm cake, kanom buang (crispy crepes with egg threads), coconut chiffon cake, coconut pandan cupcakes, and coconut pandan jam with milk bread — each one deliciously fragrant and lightly sweet.
How to Order: Follow on Instagram to view the current menu, place an order through direct message, and pay via Venmo.
Delivery System: Delivery throughout Austin and Round Rock.
Cardamom buns from Local Bread Baker
Local Bread Baker/Facebook
Local Bread Baker
After growing up in Ukraine, Greece, Russia, and Spain, Olga Koutseridi came to America to study ancient history at Ohio State before getting her Masters in classics at UT Austin. In grad school, her research focused on the Roman Republic, which really ignited her love of grains. Follow Koutseridi on Instagram and two things are for certain: her passion for fermented food and drink is palpable, and you will soon be ordering her beautifully crafted products. Drool over close-ups of her ultra-creamy Basque cheesecake and lose yourself in mesmerizing cross-sections of her naturally leavened breads and pastries. Potential offerings include poppyseed babka, kardemummabullar (Swedish cardamom buns), brioche, sourdough pretzels, and truly artisanal sourdough loaves like organic polenta and rosemary, pomegranate molasses, and grape syrup loaf with flax seeds and pain au levain made with whole wheat, high extraction flour, and rye from Barton Springs Mill.
How to Order: Sign up on her website for weekly newsletters detailing offerings. Venmo and Zelle are accepted for payment.
Pickup System: Contactless pickups on Sunday afternoons.
Address: 3905 Willbert Road, Hancock.
You might recognize Sarah Prieto’s name from her time at fine dining establishments like Saison in San Francisco and Austin’s Counter 3.Five.VII, Uchiko, Barley Swine, and most recently, Arrive East Austin Hotel’s Vixen’s Wedding, where she executed delicate, perfectly executed plated desserts. But after very recently losing her executive pastry chef job at the hotel restaurant due to the COVID crisis, she now has the time to accept specialty cake and pastry orders (a privilege previously reserved for her friends). Browse her website and Instagram to view her truly stunning cakes, many-layered biscuits, Parisian-esque macarons and more. Follow her not only for the pastry images, but also for announcements about upcoming bake sales and pop-ups.
How to Order: Direct message on Instagram to place orders, and pay using Venmo, PayPal, Cash app, or Apple Pay.
Pickup and Delivery Systems: The East Austin pickup location will be provided after order is placed, and deliveries are available on a case-by-case basis.
Erin Rinderknecht, a full-time speech pathologist, decided to evolve her love of baking into a side company a couple years ago — and Speak Sweetly was born. While ordering is currently closed right now, she’ll begin taking orders again this week on Wednesday, August 8 using a Google form, where you can specify your type of order (custom celebration cake, cupcakes, wedding cake or groom’s cake) and the number of servings. Rinderknecht also offers over fifteen types of cake (golden chai, early grey, and white almond sour cream, to name a few) and over fifteen types of icing (lavender, raspberry, orange-cardamom, and more), making for plenty of creative combination possibilities. She also specializes in boozy cupcakes, made in flavors like dark chocolate with coffee liqueur, lemon elderflower with gin, and snickerdoodle with cinnamon whiskey. Because who doesn’t need a little alcohol with, well, everything these days?
How to Order: Place orders through the Google form starting on August 8.
Pickup and Delivery Systems: The North Shoal Creek location will be provided after order is placed. Deliveries are also available.
Patricia Bedford baked her first cake at age nine, and hasn’t stopped since. In 2014, she decided to leave her career in electrical and computer engineering to launch Suga’s Cakery (named after her paternal grandmother, who was a huge inspiration in the kitchen). Bedford specializes in custom cakes, cupcakes, cake pops, and petit fours, which can also be made gluten-free, vegan, eggless, dairy-free, and low-sugar. She also offers a dozen different cake flavors, from tiramisu to black forest to zesty citron to butterscotch. She recently just raised over $17,000 on Kickstarter to finish out her food trailer, which she expects to open in Pflugerville by the end of the summer.
How to Order: Use this form to place cake requests. and she’ll contact to confirm the order and take payment via cash, credit card, Cash app, Venmo, or Paypal.
Pickup and Delivery System: Pflugerville pick-up location will be provided after order is placed. Deliveries are also available.
Cupcakes from Sweet Charli Girl
Sweet Charli Girl [Official]
Sweet Charli Girl
Rachel Metts credits her mother and her grandmother for teaching her everything she knows in the kitchen— and she has adapted those recipes and techniques into unbelievable gluten-free delights. She opened Sweet Charli Girl — named after her rescue dog — in 2018, and rents space in Wingman Kitchen to bake goods she typically sells at the farmers market. However, her autoimmune disease has kept her from attending the markets during COVID-19, and she pivoted entirely to a pickup and delivery model (when she’s not working her day job at professional services company Accenture). Peruse the pastry perfection on her website, and it will be clear why so many of her regulars don’t even follow gluten-free diets. For some, the lack of gluten is just an added health bonus for cravable items like candy-filled brownies, salted caramel chocolate pecan pie, caramel-chocolate-peppermint winter wonder bars, and Oreo-cookie filled chocolate chip cookies. But those who are gluten-intolerant, like herself, can be sure their baked goods, which have been tweaked to perfection by Metts for texture and taste, are safe without a trace of gluten.
How to Order: Place orders online.
Pickup System: The Northwest Hills pick-up location will be provided after order is placed.
The Imperfectly Perfect Baking Co.
Nicole Gonzalez has been baking up a storm for friends and family for years (“If you’re in my life for more than three hours, I’m probably sending you off with baked goods,” assured the self-taught baker). But when she moved to Austin from California two years ago, she decided to take this delicious hobby to the next level by launching the Imperfectly Perfect Baking Co. Salivate over her cookies, cupcakes, pies and breads in her shop on Facebook or Vinder, and sweeten your quarantine by ordering her plain sugar cookies to decorate— or one of her cookie kits, which come with plain shaped cookies, and different colors of icing and sprinkles. She’ll also run fun themed specials like a recent Christmas in July, which featured ugly Christmas sweater cookies, a gingerbread kit, and more. Her husband’s Filipino background has also inspired her to use ube (purple yam) in cupcakes, cookies, cinnamon rolls, blondies, and ensaymadas (brioche buns with a sweet cheese topping).
How to Order: Gonzalez accepts orders via Facebook direct messaging, and payment via Square and Paypal.
Pickup System: The Pflugerville pick-up location will be provided after the order is placed.
The Sourdough Project
Long before everyone and their mothers were cultivating their own sourdough at home, Jen Holmer El-Azzi and Danny El-Azzi had already perfected their mother starter. When they became overwhelmed with the number of loaves at home, they began experimenting with making crackers — and friends and family fell in love with their savory crisps. They quickly outgrew their home kitchen and began baking commercially to sell at farmers markets as the Sourdough Project in 2018. Now their popular crackers come in a variety of flavors: sun-dried tomato and herb, za’atar, sea salt, beet and thyme, and everything bagel seasoning. Still haven’t tried your hand at your own quarantine sourdough mother? They’re also selling dehydrated sourdough starter flakes.
How to Order: Visit the website to place preorders
Pickup System: Pickups at the SFC Farmers Market in downtown at 422 Guadalupe Street on Saturdays; TFM at Lakeline at 11200 Lakeline Mall Drive on Saturdays; or TFM at Mueller at 4209 Airport Boulevard on Sundays.
Brown butter-peach cupcakes from Tomorrow’s Partiez
Kelly Dugan had been baking professionally for nine years (Whip In, Walton’s, Wheatsville, and Justine’s), and catered for friends and family for even longer, but quit last winter to focus more on her own magazine, Peach Fuzz. But once COVID-19 struck, she — like many others — starting baking sourdough. “The nature of baking it every day either has you wasting a lot of flour or feeding a lot of loaves,” she said. “So I decided to see if anyone wanted to buy them — and they did.” Friends started reaching out to inquire about other pastries too, so she put a menu up on Instagram and found there was quite a demand for treats to make celebrations in quarantine a little more special. A recent menu featured her country sourdough, gluten-free peanut butter and jelly muffins, avocado pie, whole-wheat date sticky buns, asparagus galette. and bacon-asiago-scallion scones. Details for ordering customized celebration cakes (which are beautifully simple) are also listed.
How to Order: Follow her on Instagram, where she posts each week’s menu in the Stories highlight and accepts orders via direct messages and payments via Venmo.
Pickup and Delivery Systems: She offers both front porch pickup and delivery and the different prices are reflected on her menu.
Pastries from Vivian’s Boulangerie
Vivian’s Boulangerie [Official]
With a resume boasting positions at Contigo, Sugar Mama’s Bakeshop, Al Fico, Chicon, and Odd Duck (plus stints in Paris), it’s no secret Kendall Melton knows her stuff when it comes to pastries. And now that she launched Vivian’s Boulangerie, Austinites will be privy to receiving her treasured, many-layered croissants directly to doorsteps. Vivian’s (named after her late, great cat) strives to make the highest quality products possible by first sourcing the best ingredients: sustainable chocolate from Cacao Barry, high-quality butter, pure cane sugar, and local Texas produce, eggs, and herbs. Not only that, but Melton uses recycled paper packaging and donates a percentage of sales each month to Austin animal rescue organizations, American Civil Liberties Union, and other nonprofits that support the Black Lives Matters movement. Her signature almond croissant is a must, but don’t sleep on her savory version of the pastry either (roasted mushroom and gruyere). Likewise, be sure to order the blackberry cream cheese tiger claw in addition to a brie and caramelized shallot one.
How to Order: Orders can be placed online.
Delivery System: Pickups and deliveries are available on Wednesdays, Fridays, Saturdays, and Sundays with 48-hour notice.