Small-batch focaccia — South MPLS
Small-batch. 85% hydration. 24-hour fermented. Baked fresh every Saturday in South Minneapolis.
This week's drop
Orders close Friday at 2pm — every loaf is 8×8
Our signature thick, pillowy focaccia, studded with garlic confit, then finished with 36-month aged Parmesan toasted golden across the crust. The perfect partner for a charcuterie board or a bowl of soup — or slice it for your next sandwich.
8×8 pan · Over 2 inches tall · Serves 6–8
Our signature thick, pillowy focaccia, swirled with brown butter and cinnamon sugar, then finished with a vanilla glaze. Deep, decadent, and rich.
8×8 pan · Over 2 inches tall · Serves 6–8
Our signature soft, pillowy focaccia layered with rich maple pumpkin butter and warm autumn spices, baked until golden, then finished with a sweet pumpkin spice glaze. Cozy, indulgent, and everything you love about fall in every bite.
8×8 pan · Over 2 inches tall · Serves 6–8
Not your average dinner rolls. Our signature soft, pillowy focaccia, baked into golden pull-apart portions, generously brushed with extra virgin olive oil and finished with flaky sea salt. Simple ingredients. Beautifully baked. Made for passing around the Thanksgiving table. Available for Thanksgiving pre-order.
8×8 · Serves 6–8 · Holiday only
Thanksgiving pickup: Wednesday, Nov 25 (day before Thanksgiving), noon–5pm. Delivery available for $15.
Not your average dinner rolls. Our signature soft, pillowy focaccia, baked into golden pull-apart portions, generously brushed with extra virgin olive oil and finished with flaky sea salt. Simple ingredients. Beautifully baked. Made for passing around the Thanksgiving table. Available for Thanksgiving pre-order.
9×13 · Serves 10–12 · Holiday only
Thanksgiving pickup: Wednesday, Nov 25 (day before Thanksgiving), noon–5pm. Delivery available for $15.
The next drop
Pumpkin Spice Focaccia is here for the season. Stay tuned for what’s next.
Pick your loaves and pay when you check out. We bake to order in small batches — when the week's dough is spoken for, that's it.
Every batch cold-ferments for a full day, then gets hand-dimpled, topped, and baked fresh Saturday morning.
Pickup is Saturday from noon–5pm in South Minneapolis. The exact address is shared after your order is confirmed.
What makes it different
Our dough is 85% hydration and batch-fermented for a full day. We pair that soft, pillowy base with high-quality, local ingredients — the kind that make focaccia you won't forget. Every loaf is shaped, dimpled, and topped by hand in small batches.
Meet the baker
After undergrad, I went to culinary school—then took a twenty-year detour into finance before finding my way back to what I’ve always loved most: cooking, hosting, and feeding people.
I like to say there’s a tiny Nonna who lives inside me—one who gets an unreasonable amount of joy from watching people eat her food. For me, food has always been about more than making something delicious. It’s about caring for people, bringing them together, and making sure they leave the table well fed.
That’s the spirit behind focacch.
Every loaf is made from scratch, by hand, in small batches in my South Minneapolis kitchen. And there’s something pretty special about knowing that something I made is being passed around someone else’s table.
From the kitchen
Holiday gifting
Client gifts. Teacher gifts. Host gifts. Team thank-yous. Holiday brunch. Closing gifts. Small-batch focaccia, individually packaged with a handwritten card.
Pricing depends on the size of your order — tell me what you're planning and we'll figure it out together.
Plan a holiday order →Kind words
“So freaking good.”
“I'm addicted.”
“It's amazing every time!”
“People wouldn't stop talking about it.”
“The focaccia sandwiches were DELISH! I'll be thinking about that bread for quite some time.”
Orders close Friday at 2pm. Pickup is Saturday from noon–5pm in South Minneapolis — the exact address will be emailed after your order is confirmed.