About Us
Antixor Baked started in 2014 with two ovens and one very old sourdough starter. Today we bake for half of Seattle, still by hand, still every morning.
Baked with Passion
At Antixor Baked, we believe that great things are made with love. Our journey started with a simple idea — to bring fresh, high-quality baked goods to people who appreciate real flavor, quality ingredients, and a little more happiness in their day.
Our head baker, Maria Alvarez, trained in Lyon and came home with a notebook of recipes and a croissant obsession. We still laminate every croissant by hand over three days, mill our own rye and let our sourdough rise for 36 hours. Nothing is frozen and nothing comes from a mix.
- Real ingredientsCultured butter, free-range eggs, organic flour.
- Baked every morningThe first trays come out at 6am.
- Made by handShaped, rolled and filled by our bakers.
- Nothing wastedUnsold bread goes to local food banks.
- 12Years of baking
- 1,200+Pastries baked every day
- 36 hSourdough fermentation
- 4.9/5From 2,300+ reviews
A day at the bakery
- 013am: ovens on
The first bakers arrive and the sourdough goes in.
- 025am: pastry
Croissants proofed overnight are glazed and baked.
- 037am: doors open
The counter fills and the first deliveries leave.
- 04Afternoon: cakes
Custom cakes are decorated for the next day.
What Our Customers Say
Real people. Real love for our baked goods.
The croissants are absolutely amazing! Fresh, buttery and so delicious.★★★★★
Sarah JohnsonNew York, USABest bakery I've ever ordered from. The cakes are always perfect!★★★★★
Michael BrownLondon, UKAmazing quality and super fast delivery. Highly recommended!★★★★★
Emily DavisToronto, CanadaWe ordered the two-tier celebration cake for my parents' anniversary. It looked exactly like the sketch and tasted even better.★★★★★
Priya PatelSeattle, WAThe country sourdough is the only bread my kids ask for by name. The crust actually crackles when you cut it.★★★★★
David KimBellevue, WAThe cookie gift box arrived the next morning, still soft in the middle. I have sent four more since.★★★★★
Hannah WalshPortland, ORFrequently Asked Questions
Where is the bakery and when are you open?
123 Bakery Lane, Seattle. The counter is open Monday to Saturday 7am to 6pm and Sunday 8am to 2pm. Online orders can be collected any time we are open.
Do you have gluten-free or vegan options?
Yes: our chocolate and vanilla cakes come in gluten-free and vegan versions, and the country sourdough and baguette are vegan. Everything is made in one kitchen that handles wheat, dairy, eggs and nuts.
How should I store what I buy?
Bread and pastries are best on the day; keep bread cut-side down on a board and freeze what you will not eat in two days. Cakes go in the fridge and keep two to three days.
Do you bake for cafés and events?
Yes. We deliver bread and pastries to cafés and restaurants around Seattle every morning, and cater office breakfasts and events. Send us a message for the wholesale list.