Upper Crust Baking is moving in with hopes of filling that void. This new business comes to town with a resume filled with decades of experience, familial tradition and service to its community.
The Upper Crust Baking Co. was originally opened in Davis in 1986 by New York natives Mo and Trudy Kalisky. Specializing in Jewish and French styles of baking, the duo delighted its customers with wide variety of baked goods for decades. Their son Lorin — who spent his teenaged years working at the bakery — has now taken the reins of the business and carries aspirations that are anything but half-baked.
“The baking traditions we hold close to our hearts are French and Jewish. My family isn’t religious, but Jewish culturally, and their motivation was largely because they grew up in New York City and really missed that east coast-style of baking that they loved,” Lorin Kalisky explained. “The products they started with were a lot of east coast style delicatessen and deli-style rye bread, pumpernickel, challah and a New York cheesecake that’s out of this world. It has sort of a sugar cookie crust rather than a graham cracker crust, and it’s a very dense rather than overly sweet cheesecake.”
While Upper Crust Baking isn’t a bakery that specializes in donuts, it is a family business that is sharing its own baking “mojo” that it’s been bringing to its community for decades. From their croissants and pastries to their cheesecake, Upper Crust Baking brings a unique flavor into town that one would be silly not to taste.
“We’re not Lester Farms, we’re not going to try to be Lester Farms, but we may end up trying our hand at donuts at some point in the future,” said Kalisky. “There are a lot of similarities between Lester Farms and Upper Crust Baking. The Lesters used a lot of their produce in their baked goods, and we call ourselves a ‘farm-to-oven’ bakery. Since our founding, we’ve always used local ingredients as much as possible. From the farmers markets we’ve done in the bay area all the way up to Lake Tahoe, we have connections to all kinds of farms and agricultural producers all throughout northern California and tapping those connections was a key part of our work to source ingredients locally.”
Beyond the baked goods, Upper Crust Baking is also part café and part boutique. This means not only can one get coffee and tea, but third-party items from family farms like jam, honey, olive oil, nuts and dried fruit. The local community of local business owners have dished out oodles of support for this local-loving and community-centric bakery.
“The welcome we’ve gotten has been overwhelming. Everybody has been super positive and excited and we’ve gotten heaps of great feedback,” said Kalisky. “My folks are still very much involved with the bakery, I try to keep them busy and they’re going to be very present here in Winters as well.”
With the family all aboard, Upper Crust Baking is set to officially open in Winters some point in late July and early August.
To stay up-to-date with bakery happenings, visit www.ucbaking.com/winters.