ABOUT

Blackwall Bakery is a licensed Cottage Food Operation (CFO) located on the West Shore of Lake Tahoe owned and operated by me, Grace. I started Blackwall in the spring of 2023 after years of working in professional bakeries, restaurants, catering companies, cheese shops and taking some professional courses here and there. From 2021 to 2023 I slowly piled up enough equipment (from amazing bakeries in CA and CO) to start my own bakery out of the dining room of a house. With literally just a leap of hope and a why not attitude I started selling at the Truckee and Tahoe City Farmers Markets and never looked back.

Name inspo

Before moving to the West Shore to start the bakery, my partner Tim and I lived at the bottom of Old 40 and spent many days climbing at Donner Summit. (RIP having free time in the summer before starting this business). We climbed at Black Wall often and one day imagined: if we had a bakery, could we name menu items off of the routes? One hand croissant, Bread September, Breadstone, etc. The idea stuck, and when it came time to start the business, it felt right - and also a bit silly - to name it after a wall that we love.

Ingredient Sourcing

As a baker and member of a local and global food system, it is incredibly important for me to source ingredients that are high quality in terms of flavor and sustainability. The flour sourced for Blackwalls’ bread and pastry come from a variety of farmers and millers. All of which I feel very proud to support and showcase. I use Trailblazer, Organic Expresso Wheat and its sifted version from Cairnsprings Mill in Washington. The organic Spelt, Einkorn, and Rye come from Central Milling (based out of Petaluma but their grain is also coming from Utah/ mid west). I am also very proud to be supporting Full Belly Farms down the hill in using their Rouge de Bordeaux and Edison wheat - grown and milled on the farm.

Produce used in the tea cakes, breads, and croissant squares are always sourced from farmers market produce (or in the market shoulder season - by way the Tahoe food Hub, New Moon, or a lower elevation Farmers Market).

I exclusively use Vahlrona and Felchlin chocolate, both companies working transparently with cocoa growers - and in my opinion the most delicious chocolate on the market. For dairy I use Isigny Sainte-Mere and Clover - and the best artisanal cheese I can get my paws on.