Why go
Naturally leavened, ground close to home
The bread is the reason to walk into Faria Bakery, and it is a grain-forward programme rather than a generic artisan one. Loaves are naturally leavened and baked dark, with shatter-crisp crusts and the working conviction that colour is flavour. Many of them use whole-grain flours, often freshly milled at Capay Mills, which gives the bakery a specific local milling relationship instead of a label. Local ancient grains run through the same range.
The base bread programme is largely plant-based, with the enriched milk breads standing as the exception rather than the rule. Pastry and viennoiserie have been part of the concept since the beginning and sit beside the loaves in the case, so a morning order can go either way without leaving the bakery's own handwriting.
A bakery day that runs into brunch
The Oak Park shop on Broadway does more than sell bread. It works as a bakery-café with its own brunch and lunch service, so the day is structured in two halves: pastry and loaves in the morning, then a fuller daytime meal from the same kitchen. The flatiron building at the Broadway Triangle gives the room a distinctive corner setting to sit in.
The retail counter opened in October 2019, after years of pop-ups, farmers markets, bread subscriptions and special orders. That history still shapes the production rhythm, and the markets are still part of it, with the bakery turning up at Capitol Mall, Midtown, Folsom and Fowler. Storefront, market stall and subscription together explain why the baking reads as production-led rather than as whatever will sell by lunchtime.
Let the bread lead, then stay for brunch
Start with a naturally leavened loaf, and choose the one that shows the whole-grain approach most plainly: dark bake, crisp crust, long fermentation, flour tied to Capay Mills or to local ancient grains. That is the single most complete statement the bakery makes.
If milk bread is out, take it as the enriched counterpoint to the rest of the range. Then add pastry or viennoiserie, which came in with the concept and has stayed central to it. For a longer visit, treat brunch or lunch as an extension of the same logic rather than as a separate restaurant: the draw is still grain, fermentation and a daytime menu built out of the bakery's own production.
Frequently asked questions
What should I order at Faria Bakery?
A naturally leavened loaf first, ideally one that shows the whole-grain approach: dark bake, crisp crust, long fermentation, and flour freshly ground at Capay Mills. Milk bread is the enriched exception in an otherwise largely plant-based bread range. Add pastry or viennoiserie, then stay for brunch if the visit has time in it.
Where does Faria Bakery get its flour?
Much of it is whole grain, often freshly milled at Capay Mills, and local ancient grains run through the range as well. That milling relationship is what separates the bread from a generic artisan loaf, and it carries into the dark bakes and long fermentations that define the counter at the Oak Park shop.
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