Mayfield Bakery in Palo Alto is the perfect combination of rustic decor, tasty goodies, delicious coffee and friendly service. Behind the scenes, this bustling bakery provides fresh-baked bread to all the Bay Area Bacchus Management Group’s restaurants. These eateries include: The Village Pub, Spruce, Cafe Des Amis, and the Mayfield Cafe located right next door.
Mayfield Bakery is known for their exceptional bread, notable because it’s a slow-fermented yeast bread. The bakers let the hand-formed loaves rest from overnight up to 24 hours which allows the yeast to expand and develop intense, rich flavors. Pastry Chef Rodney Cerdán and his dedicated staff produce eight to ten kinds of slow-proofed breads daily, including baguettes, boules, and country loaves, along with elegant traditional French pastries, cakes, and desserts.
To me, there is nothing like a warm, butter croissant. Mayfield’s are light and flakey, with doughy bread inside. The almond croissant is the perfect little sister to the traditional plain, topped with a sprinkling of powdered sugar. Recently, I toured the kitchen and I watched them rolling the croissant dough around dark chocolate for the delicious pain au chocolates. I also love the scones which are tender, crumbly, and just sweet enough.
The desserts are as refined as the croissants and scones. The bakery classics like the layered carrot cake (photo #4) and crunchy cookies are delightful. The Raspberry Tarts (photo #1) are a delicate blend of sweet, but not too saccharine filling, fresh berries, a crisp crust, finished off with a light dusting of powdered sugar. The organic berries are harvested locally from Yerena Farms in Watsonville. The Meyer Lemon Tarts (photo #5) are also carefully crafted using organic ingredients and they are incredibly flavorful. These tarts are available in minis inside the bakery, but can be special ordered in larger sizes to take home.
At Mayfield Bakery there are so many delectable desserts to choose from, but I have two favorites. The first, and one of their signatures, is the Chocolate Peanut Butter Bar (photo #6). They are tiny in size, but they are the ultimate decadent treat! They consist of a dark chocolate ganache layer, a milk chocolate peanut butter ganache layer and filled with a chunky peanut butter cream. They are the adult version of the Reeses Peanut Butter Cup. The second of my favorites, is the Coffee and Almond Praline Paris Brest (photo #2). This traditional pate a choux pastry is baked with sliced almonds and sugar on top. Then the pastry is halved and filled with coffee cream and sprinkled with almond croquant. This exquisite pastry was invented in 1891 to commemorate the Paris-Brest-Paris bicycle race. All of its elements combine for a taste sensation that is divine. C’est fantastique!
I recommend that when you visit, you indulge in a cup of coffee. Mayfield’s is drip-to-order, single estate coffee and it is a wonderful compliment to any of their baked breads or pastries.