Welcome to Native Bear Baking Company
We grew out of a love for baking from our primary baker, Trace Leighton, and the care and feeding of Nibblers chef de cuisine, Daniel Clayton. Between the two, a commitment to great products made from good ingredients in support of local, sustainable practices became a natural way of doing business. Nibblers Eatery & Wine Bar, our sister business, has been serving Contra Costa international small plates since 2005. Now we are adding baked goods to enjoy at home. We are committed to using fair trade, organic, and local ingredients in our products. Why?
At this time we use organic unbleached flour & sugar, pastured raised eggs, and organic local dairy in all our baked goods.
We use only fair trade spices and bananas. Why?
We are committed to using local ingredients whenever available and use as many ingredients as possible from the farmers at the same markets that we participate in.
PLEASE NOTE OUR NEW LOCATION!
In the first week of 2008, the market debuted at its new location on Locust street between Giacomma Drive and Lacassie Ave with a parking garage on Cole Avenue off of N. California Blvd. We will be serving our wares starting at 9am every morning.
Starting in 2008, we'll be at the Pleasant Hill farmers market as well.
We'd love to have you come to market and try our wares which change a bit every week but always include:
A cookie or two baked for you to enjoy right away and cookie dough in dozens for you to bake at home.
Types you might see include: double chocolate cranberry hazelnut, roasted peanut fudge or brown sugar toffee walnut
Organic creme fraiche and/or mascarpone
Tracy's Breakfast Bars made with molasses and wheat germ
Creme Fraiche Scones
At least two flavors of petite fruit breads made with local fruit (from farmers at the market!!!) and fair trade nuts & spices
NEW! Introducing @home with:
January 13, 2008: Lots of requests for vegan desserts right now! I'm proud to say we'll have a vegan custard this week as well as a gluten-free chocolate from the Nibblers @home selections. I am considering doing vegan one week a month. Please let me know if you would like that. Email me
January 3, 2008: Thanks everyone for a great 2007. We had to take a couple weeks off in December due to a crazy holiday schedule and some kitchen complications. We're back at market this week with bells on (literally!) and will have a couple of changes to our menu. Please note, we are not going to be doing cinnamon rolls for the near future. However, a yummy cinnamon streusel bread has taken its place!
contact us at
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