Generosity
A good bakery should make the whole street feel warmer.
Our story
Born from a tiny oven and a very big sweet tooth
FrBakers is the bakery we always wanted in our own neighborhood: joyful, generous and full of things worth slowing down for.
How it began
A mixer on the counter, flour on the floor
In 2018, founder Frankie Baker started delivering boxes of brown-butter cookies to friends by bicycle. One borrowed mixer became two, weekend orders became a waiting list, and the apartment kitchen became far too small.
FrBakers opened its pink door in 2021. The space changed; the feeling didn’t. We still want each cake to feel personal and every morning bun to make an ordinary Tuesday a little brighter.
Our approach
Simple ingredients. Patient hands. No shortcuts.
We use cultured butter, local eggs, real vanilla and fruit that tastes like itself. Dough rests overnight. Curds are cooked slowly. Buttercream gets the time it needs to become impossibly smooth.
- Seasonal fruit from nearby growers
- Chocolate and cocoa sourced with care
- Small-batch baking throughout the day
What matters here
Our recipe beyond the recipe
Thoughtfulness
From ingredient choices to packaging, details deserve care.
A little wonder
Celebration can be grand, or simply the first bite of a perfect cookie.
From our oven to your table
The work is slow. The welcome is easy.
We mix, fold, pipe and finish every order in our open kitchen. Pop by for something spontaneous, or tell us what you’re celebrating and we’ll dream it up together.
Meet the baker
Frankie Baker
Founder, head baker & unapologetic frosting taster
Frankie trained in pastry kitchens in Montreal and Copenhagen before coming home to bake with a little less formality and a lot more color. Her favorite order is still the first FrBakers cookie: brown butter, caramel and a pinch of flaky salt.
A little history
One batch at a time
- 2018Weekend cookie boxes leave a tiny apartment kitchen.
- 2019Our first pop-up sells out before noon.
- 2021The FrBakers shop opens its pink door.
- 2024A cake studio joins the bakery next door.
- TodayStill baking in small batches, still tasting every frosting.
Save room for something sweet