“I will never forget seeing my mom so happy.”
Hannalee Pervan and her mother Catherine Pervan in the studio.
“We’re the kind of people who see something and say, ‘Oh, we can give it a try.’ Sometimes, it works. Sometimes, it’s a disaster. But this dead dough really works for us,” Catherine said. “It’s an unusual medium, because it’s not like clay or paper mache. It’s got a mind of its own. It'll contract, it’ll expand, it’ll crack, it’ll do all kinds of weird things in the oven.”
Catherine and her husband Peter Pervan emigrated to Benicia from Canada to be closer to their daughter, who has wanted to open her own bakery since she was 10 years old. In 2018, that became a reality as Hannalee, along with her parents, found their perfect small town community in Benicia to open their 4,000-square-foot bakery together.
The bakery also includes everything from savory items like chicken pot pies and deli sandwiches, to top-sellers such as blueberry scones and almond croissants. The Pervans said they mill their own flour, have a chocolate department and even butcher their own meats. They live together, work together and create breathtaking art out of edible mediums, together.
“One of the things we really wanted was to live in a small town and have that quintessential American experience of small-town America. That was really important to us, to be part of the community, to be of the neighborhood, to know people that come to your store.” Catherine said. “It was wonderful to find Benicia and the community has been wonderful to us.”
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