Salt Water Bakeshop
Saltwater Bakeshop was opened in 2018 by Chef Brittany Dunn with the goal of developing a menu that is deeply influenced by the classics while also incorporating unique and thoughtful flavor combinations.
Working out of a commissary kitchen in San Mateo, what began as a one woman show has grown into a small but dedicated team of bakers that produces a variety of naturally leavened breads and perfectly flaky croissants on a weekly basis at several farmer’s markets in San Francisco. They prioritize high quality, organic ingredients often sourced from those same markets.
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At Saltwater Bakeshop, they believe that you must not only have passion, but also a love for what you do and the people you do it for. With just one taste you’ll know that they live by those words |