Italian Micro Bakery - Fresh Baked Hand Crafted Bread
Enjoy my delightful Italian bread, perfect for every occasion. Check out my menu price list for seasonal offerings
Bakery closed, I will be OOO on the 16th of Sept.
I will be back on OCTOBER 13TH
Quality First
We deliver exceptional results in everything we do, ensuring your satisfaction at every step.
Expert Care
Our experienced team brings skill and passion to every project, no matter the size.
Real Results
Proven outcomes that speak for themselves and make a meaningful difference for your business.
How Our Online Bakery Works 🥖
1. Order Online
Place your order Tuesday, Wednesday, or Thursday before 4:00 PM. Everything is baked to order, and your information is handled with secure end-to-end checkout.
2. Handcrafted & Fresh-Baked
As a dedicated one-person operation, I mix, shape, and bake your artisanal bread fresh using premium Italian "00" flour. Why Italian "00" Flour Makes the Difference 🇮🇹Unlike standard grocery store flour, authentic imported Italian Caputo/ANNA "00" flour is milled incredibly fine—yielding a powder as soft as silk.
- The Perfect Texture: It
As a dedicated one-person operation, I mix, shape, and bake your artisanal bread fresh using premium Italian "00" flour. Why Italian "00" Flour Makes the Difference 🇮🇹Unlike standard grocery store flour, authentic imported Italian Caputo/ANNA "00" flour is milled incredibly fine—yielding a powder as soft as silk.
- The Perfect Texture: It creates a beautifully crisp, golden crust while keeping the inside of the loaf light, airy, and pillowy soft.
- Easier Digestion: Because it is unadulterated and contains high-quality, non-GMO wheat, it breaks down gently during my slow fermentation process, making it much easier on your stomach.
- Pure Craftsmanship: It allows me to deliver a truly authentic, old-world Italian bread flavor right to your office desk.
3. Workplace Desk Drop-Off
3. Workplace Desk Drop-Off
Preferred location: "at Fifth Street Towers." I deliver straight to your place of business between 11:00 AM and 1:00 PM (Wednesday through Friday). Your order is left safely with your front desk receptionist for an easy, contactless pickup.
Savory Artisan Offerings
Mission Statement
Craftsmanship & Quality Promise (Elevated)
"My mission is to redefine local baking through the lens of well-being. I acquire and import the finest, additive-free flours from Italy to create artisanal breads that support a healthy lifestyle without sacrificing flavor or texture. Every loaf I bake represents a commitment to pure ingredients, meticulous fermentation, and the physical wellness of our community."
Get a Bryn Mawr Micro Bakery Gift Card
Treat your friends and family from Bryn Mawr Micro Bakery with a gift card! Perfect for any occasion.
The Hands Behind the Scenes
Chefs Bio
The rest is history...
My Development
My culinary journey began in a Mexican‑Italian kitchen on North Long Lake in Brainerd, Minnesota, where the aroma of fresh bread and slow‑simmered tomato sauce shaped my earliest memories. By age ten, I was already baking beside my mother, whose mentorship and heritage instilled in me a deep love for homemade food. My Italian father’s inf
My culinary journey began in a Mexican‑Italian kitchen on North Long Lake in Brainerd, Minnesota, where the aroma of fresh bread and slow‑simmered tomato sauce shaped my earliest memories. By age ten, I was already baking beside my mother, whose mentorship and heritage instilled in me a deep love for homemade food. My Italian father’s influence added another layer of tradition, grounding me in bold, soulful flavors.
My Development
The rest is history...
My Development
In 1985, I entered the professional culinary world. After moving to Grand Forks in 1987 with my young family, I worked as a line cook at the Best Western Inn before growing into my craft as the Executive Chef at the Grand Forks Country Club. My creativity took center stage at the 1995 Hugo Food Show, a defining moment in my early career.
The rest is history...
The rest is history...
The rest is history...
Relocating to Minneapolis in 1997 opened the door to larger, more diverse culinary experiences. Over decades of working alongside chefs and cooks across the region, Mark built a deep well of knowledge shaped by heritage, technique, and a lifelong devotion to flavor. My food reflects where I come from — rooted in tradition, elevated by experience, and always made with heart.
Ciao Bella!
Benvenuto! Mi hai trovato! Prevedo che le mie offerte supereranno le tue aspettative!