The bakeshop’s mouthwatering offerings include croissants with poblano cream and chayote, rich-chocolate conchas and coffee spiced with cinnamon piloncillo.
Forma Bakery opened in Oakland’s Temescal District in spring 2024, serving patissier Jackson Schnetz’s baked goods with a mix of French and Mexican flavors. In a homecoming of sorts, Jackson Schnetz — who grew up loving the flavors at his dad’s restaurant Doña Tomás inForma opened in late May at 4920 Telegraph Ave. next to buzzy spots like Roses’ Taproom and Poppy Bagels.
Another specialty at Forma are conchas, or Mexican sweet bread with a crunchy and sugary topping.
Schnetz’s baking experience includes time at Berkeley’s beloved Fournée bakery, opened by Frank Sally, an award-winning pastry chef and former teacher at the San Francisco Baking Institute. So why’d he decide to depart from strictly traditional French baking for his new endeavor? “I think it is important to do new things and be creative with baking, because as bakers you dedicate your time to technique and seeking the perfect croissant or bread or concha,” he says. “I believe that the new, creative ways you use all that practice is a refreshing reward which benefits the baker and the customer, keeping the fun in a process which is all about repetition.”
“I believe combining the Mexican flavors that are close to me with my love and obsession for baking is important because it feels like something I can really be proud of — and something I will always enjoy developing as Forma grows.
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