We are currently baking at O2AA in West Oakland. All order pick ups are there (unless otherwise arranged), at 2311 Magnolia St (off Grand).
Email: melissa@grandopeningbakery.com
special orders //
For inquiries about orders outside of our weekly pre-order menu and schedule, please reach out!
the best way to get clean slices from your cake or tart:
use a long, sharp knife - for sponge cakes, a serrated knife is great; for tarts, a chef’s knife works well.
fill a pitcher with very hot water. Submerge the blade in the water to heat the knife, then wipe dry. After each slice, jiggle your knife around in the hot water to remove crumbs and wipe dry.
use two hands to guide and stabilize your knife.
make sure your knife is perpendicular to the cutting surface!
after a single smooth downward cut, lift your knife up vertically out of the cake, rather than pulling the blade out toward you (this works best when you are using a hot, clean knife).
how to store your cake or tart:
Unless otherwise stated on the item’s page, all pies and cakes should be stored in and served straight from the refrigerator - no tempering necessary! Pies and cakes are ok left out of direct sunlight, at cool room temperature for about an hour or two.
If you do not plan to serve your item until the next day, it doesn’t hurt to wrap the entire box in plastic wrap and store in the fridge.
some info : //
Melissa is a San Francisco native and has headed the pastry kitchens at Aziza, Mourad, and Mister Jiu’s, helping each restaurant obtain a Michelin star. She has also spent time baking in Belgium and as creative director at Grizzly Bakery in Christchurch, New Zealand. Additionally, she has been individually recognized for her work with two nominations as a James Beard finalist for Outstanding Pastry Chef, as well as being named Rising Star Chef by the San Francisco Chronicle and Best Pastry Chef by San Francisco Magazine.