Miolin Bakery began from our small Park Slope apartment in the spring of 2020. Claudio had been working as a professional baker when the restaurant industry abruptly closed. Like so many others, he began baking sourdough at home unsure of when and how the restaurant industry would reopen.

We started by handing sourdough through our first-floor apartment window (this was the era of social distancing), trading loaves with friends for all of the hallmarks of the early pandemic: hand sanitizer, homemade cocktails, drawings, and even fresh eggs.

As the lockdown continued, Claudio kept baking, expanding into various breads, croissants, cookies, and cakes, while Pamela created a website and Instagram to showcase his creations.

Even as the world began to reopen, we continued to nurture our little side business, delivering all over Brooklyn and Manhattan, often squeezing in deliveries before heading to our full-time jobs.

After four years of running around town, we finally decided it was time to hang up our car keys and invite people to come to us.  We look forward to meeting you.

Claudio and Pamela