Miolin Bakery began in the spring of 2020, born out of our small Park Slope apartment. At the time, Claudio was working as a professional baker when the restaurant industry came to a sudden halt. Like many others, he started baking sourdough at home, uncertain about when or how the industry would reopen.

We began by handing sourdough loaves through our first-floor apartment window, a product of the social distancing days. In exchange, we swapped loaves for all the unique items that marked the early pandemic: hand sanitizer, homemade cocktails, drawings, and even fresh eggs.

As the lockdown stretched on, Claudio expanded his menu, crafting everything from breads and croissants to cookies and cakes. Meanwhile, Pamela built a website and Instagram to showcase his latest creations.

Even as the world slowly reopened, we continued to grow our little side business, delivering across Brooklyn and Manhattan—often fitting in deliveries before heading off to our full-time jobs.

After four years of running all over town, we felt it was time to hang up our car keys and invite you to visit us. We can't wait to meet you!

Claudio and Pamela