Angelica’s Bakery

Workshop - Pan De Muerto

Learn to make traditional Mexican pan de muerto, the soft, fragrant, sugar-dusted bread enjoyed during Día de Muertos. I’ll guide you through preparing the dough, shaping its signature decorative bones, and baking it to golden perfection. We’ll also explore its symbolism and its place on the ofrenda as an offering to honor and welcome loved ones who have passed. Join me in my kitchen in Stoneham for a small, welcoming class celebrating a Mexican tradition rooted in love, remembrance, and sharing. * Dates: October 10 and October 24. Additional dates may open depending on demand. * Class size: Limited to 5 people per class. * Includes: All materials, one ready-to-eat pan de muerto, and one to finish baking at home. * Language: Classes offered in Spanish or English.

$75.00

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Classic Sourdough

A naturally fermented loaf made with 70% bread flour and 30% whole wheat for a balanced flavor and hearty crumb. Crafted with unbleached, non-bromated flours and French Guérande sea salt, this bread has no additives — just time, care, and a living starter that brings it all to life.

$10.00

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7 Year Old Sourdough Starter

My sourdough starter is a seven-year-old culture originally from Meyer’s Bageri in New York City. It’s fed daily and maintained in a laboratory-grade incubator at a constant temperature, resulting in a strong, active yeast population. The starter is well balanced, producing exceptionally fluffy bread with a mild, clean flavor that isn’t overly sour.

$10.00

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Olive & Herb Sourdough

A fragrant, naturally fermented loaf infused with green and black olives and a blend of aromatic herbs. The slow fermentation brings out a deep, savory flavor that pairs beautifully with soft cheeses, olive oil, or a glass of wine. Baked in small batches with care, it’s a loaf that brings a touch of the Mediterranean to your table.

$14.00

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Izel’s Diary-free Bread

Inspired by an amazing little human who can’t tolerate dairy but absolutely deserves the best bread ever. ❤️ Made with flour, eggs, oat milk, vegetable oil, sugar, yeast, and salt, Izel’s Bread is my dairy-free take on classic brioche. The vegetable oil replaces traditional butter, creating a beautifully soft, fluffy, tender crumb while oat milk keeps it completely dairy-free. Rich, pillowy, and made with a whole lot of love.

$12.00

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Low Gluten Einkorn

Gentle on the Body, Rich in Flavor This loaf blends modern wheat with 50% einkorn flour, one of the oldest cultivated grains. Einkorn’s naturally softer gluten structure makes it easier to digest than typical wheat. I’m personally gluten sensitive (not celiac, but I carry one of the gene mutations linked to gluten sensitivity), so I developed this recipe with care and science in mind. Each loaf ferments slowly for over 30 hours, allowing enzymes and wild yeast to naturally break down gluten while enhancing flavor, aroma, and texture. The result is a loaf that’s deeply flavorful and gentle on the body.

$15.00

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Seeded Sourdough

A hearty, naturally fermented loaf packed with flavor and texture from a blend of white and black sesame, flax, sunflower, poppy, and pumpkin seeds. Made with unbleached, non-bromated flours and no additives, it’s a wholesome, nutty bread that celebrates the richness of good grain and good seeds — slow-fermented and baked with care.

$14.00

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Bread Club

This subscription includes 5 classic sourdough loaves, with one fresh loaf available for pickup every Sunday. If you need to skip a week, no problem—just let me know by Friday afternoon so I can plan my bake schedule. As a member, you’ll also receive 20% off any additional breads purchased outside of the club. The Bread Club is my way of staying organized while making sure you always have access to fresh, handcrafted bread. I’m grateful for your support and excited to bake for you each week!

$40.00

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Le Citronné - 100% French flour Sourdough

Crafted with premium French flour, this sourdough celebrates the true spirit of French baking. Milled in France using traditional methods, the flour is prized for its exceptional purity, balanced protein content, and naturally robust flavor. The dough is slowly fermented and finished with delicate lemon salt flakes from Cyprus — bright, mineral, and subtly aromatic — adding a gentle citrus lift that enhances the bread without overpowering it. The result is a loaf with a beautifully caramelized crust, an airy, tender crumb, and a layered depth of flavor shaped by time, care, and provenance. This sourdough isn’t just bread — it’s a quiet journey across Europe in every slice. Oh là là. 🍞🇫🇷🍋

$14.00

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Garden Herb Sourdough

A rustic, handcrafted sourdough loaf infused with fragrant herbs like rosemary and thyme. Naturally leavened for a light, airy crumb and a perfectly crisp, golden crust, this bread has a subtle tang balanced by savory, aromatic flavors. Delicious on its own or paired with butter, olive oil, soups, or cheeses

$12.00

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Classic brioche

A rich, French-style loaf made with real butter and eggs for a tender crumb and golden, delicate sweetness. Soft, buttery, and lightly sweet, it’s perfect on its own, toasted with jam, or used for decadent French toast. Baked in small batches with care, this brioche brings a little taste of France to your table.

$12.00

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Baking class

I offer hands-on baking classes for all skill levels, with options to gather, learn one-on-one, or bake along from home. Group classes are $350 for up to five people, with each additional person $50, making them perfect for friends, families, or meaningful celebrations. One-on-one private classes are $250 and are designed for bakers at any stage, whether you’re just starting out or refining advanced techniques. These personalized sessions are a space to slow down, ask questions, and perfect a recipe you love—from simple bakes to more intricate creations. Online classes are $130, open to unlimited participants, and guide you step by step through the full sourdough-making process so you can bake with confidence in your own kitchen. I also offer occasional community classes on a pay-what-feels-right, sliding-scale basis as a way to share baking more widely—availability is limited, so keep an eye on my social media for updates. All in-person classes include materials. Simply choose the Saturday that works best for you and let me know which class format you prefer; once the date is confirmed, you’ll receive an invoice. More details on each class can be found at theconservationbaker.com

Starting at $250.00

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French Baguettes

A true taste of Paris in every bite—this baguette is crafted with authentic French-milled flour for that unmistakable Parisian character. The crust bakes up beautifully crisp and golden, offering a gentle crackle when broken open. Inside, the crumb is light, airy, and softly tender, with an open structure that’s perfect for holding butter, jam, or your favorite fillings. The flavor is naturally sweet, mildly nutty, and wonderfully aromatic, showcasing the unique quality of French flour. A classic baguette with genuine French charm, straight from the oven.

$6.00

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Decorated Sourdough

Art you can eat! Each sourdough loaf is handcrafted with wild yeast and long fermentation for incredible flavor, texture, and digestibility. Topped off with unique decorative scoring to make it as stunning as it is delicious. • Slow-fermented for 24+ hours • Crusty, tangy, and soft on the inside • No commercial yeast • Every loaf is a one-of-a-kind edible artwork

$15.00

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