“Blackmarket Bakery started a kitchen – in the flight path under John Wayne Airport – to supply baked goods for farmers markets and caterers.
Later, inspired by memories of her childhood in the South — of bakeries and candy shops — Chef Rachel, her family and staff opened retail locations in Costa Mesa, Santa Ana, and San Diego. Each has its own distinct personality, but are all designed as a places where one can enjoy handmade goodness, both sweet and savory.
The Blackmarketeers expand their scratch-made line of pastries – from scones and croissants to cookies and cakes – to change with the seasons. They brew local coffee and espresso, bake daily bread and pastries and whip up nostalgic desserts. Because you deserve a “conscious moment of indulgence”.
by hand. from scratch.
Basic ingredients plus classic technique plus a sense of humor –
this sums up our culinary philosophy.
If we can’t pronounce it, we don’t use it. If your grandmother wouldn’t bake with it, we won’t either.
Eat a Lemon-Blueberry Croissant and you will taste the lemon juice, lemon zest and fresh blueberries. Try our Flourless Walnut Mudslide Cookie and you will taste the 5 ingredients – Walnuts, Cocoa Powder, Powdered Sugar, Egg Whites and Vanilla. We believe in using all natural, authentic ingredients. By using classical procedures, our food gets to be the best version of itself.”