The Baker Behind the Bread
Small by Choice
Seattle Oven is a one-person microbakery, and that's by design. Small batches mean nothing is rushed and every detail gets attention. I bring a builder's mindset to baking. Every process is refined, every variable is considered. The goal isn't to scale. It's to make the best bread I can. When you order from Seattle Oven, you're getting bread that had my full attention.
Growing Up with Pan Dulce
I grew up in Mexico, where pan dulce is part of daily life. Conchas with morning coffee, rosca shared with family in January, pan de muerto placed on ofrendas in November. These breads carry centuries of history: French brioche techniques brought through European influence, shaped by Spanish colonial and Mexican traditions into something entirely their own. When I moved to the Pacific Northwest, I wanted to share that with the communities that welcomed me.
Years of Learning
I spent years studying the science behind fermentation, understanding how ingredients interact, and refining recipes until they were right. Real butter, pure vanilla, fresh citrus zest, high-quality flour. Every ingredient is chosen with intention. Each loaf is shaped by hand. This wasn't a hobby that turned into a business overnight. It took years of deliberate, focused study.
