A Change for 2021-2022
Friends,
Dan and I have absolutely enjoyed having our weekend Backyard Bakery. We will both be teaching pastry arts at community college programs starting this month. We can't imagine stopping the pop-up altogether, but we probably can't manage both weekend days.
Starting the weekend of September 11th/12th, we will be going to Saturdays only. Same hours, 9am to 1pm. Our school programs have long breaks between quarters, so we will look forward to having our bakery both Saturday and Sunday during those breaks. Our Backyard Bakery customers and Math 'n' Stuff have been overwhelmingly supportive and generous. It has been our privilege to get to know you as your neighborhood bakers.
Thank you,
Bonnie and Dan
Inclement Weather Plan
One thing we've learned is that windy and rainy days are not advantageous to a pop-up bakery... so we came up with a plan for 2021!
If the weather gets too windy or rainy, we will offer all of our available inventory for pre-order on our website starting at 1pm on Friday.
If you're on our mailing list, you'll receive an email Friday and Saturday at 1pm to let you know if we're doing a "virtual" or an actual pop bakery at Math 'n' Stuff!
Pick-up orders will be ready for pick-up between 9am and 1pm on Saturday at 9618 20th Ave. NE Seattle,WA 98115.
When you arrive, text us at 206-920-5322 and we'll bring your order out to you in your car!
Want to get signed up for our mailing list? Go Go Here!
Want to see a preview of what we'll have at our pop-ups? Here's a sampling of our Here's a sampling of our products!
The Backyard Bakery
The Backyard Bakery was started by Bonnie Lyons and Dan Mikosz, two pastry chef friends from South Seattle College that go back a long way in the local baking industry. Bonnie had been making fancy wedding cakes for 20 years as owner of New Renaissance Cakes. Then, in 2017 she became a pastry arts instructor at Edmonds College. Dan had owned Decadence Custom Cakes, taught at The Cordon Bleu, and most recently was sous pastry chef at The Sheraton. Then, everything changed in early 2020, and a new way of working as a baker was needed.
It was time for a simpler, more direct-to-the-customer type of business. Backyard Bakery was born as a way to serve the neighbors and community close to us. Baking in a fully licensed cottage kitchen that is located on Bonnie’s home property in Maple Leaf (Backyard Bakery!), Dan and Bonnie specialize in simple yet premium quality baked products. The sorts of products that Seattlites love and appreciate the quality of. Wherever possible, ingredients are locally sourced. Cairnspring Flour from Burlington, Smith Brother’s Farm for dairy, and Skagit Valley fruit.
The philosophy of Backyard Bakery is simple: wholesome products baked that morning and brought directly to the customer. We’ve been in North Seattle for a long time. Our audience is local, and that’s the way we like it.