About
Hollis Street Bakery started in 2009 as a one-oven operation run by Maren and Tobias Hollis out of a converted garage. Today we are a team of eleven, still baking in small batches and still selling out of the croissants by ten.
We believe good bread takes time. Our doughs are mixed the afternoon before and left to rise overnight, which gives our loaves their crackling crust and slightly tangy crumb.
Stop by the shop, say hello, and take home something warm.
Meet the bakers
Maren Hollis
Head baker & co-owner
Head baker & co-owner
Up at 3:30am every day. Believes there is no such thing as too much butter.
Tobias Hollis
Co-owner, bread & coffee
Co-owner, bread & coffee
Keeper of the 14-year-old starter, whom he refers to as "Dolores".
Priya Nand
Pastry lead
Pastry lead
Trained in Lyon. Responsible for the cardamom buns and for our Friday queue.