Whimsical Croissant Pop-Up Blooms End Is Permanently Parking at Petaluma’s Tenfold Farmstand | Eater SF

"A whimsical traveling pastry pop-up that Mary Denham has now parked permanently at a farm stand near Petaluma, promising regular hours and hot drinks starting this autumn. Denham—who trained at the CIA at Copia, worked on opening M.H. Bread and Butter, rose to head pastry chef at Outerlands, and honed croissants at Neighbor Bakehouse—presents pastries as a staged experience, unfurling vintage tablecloths, arranging fresh flowers, and displaying croissants in an antique letterpress drawer while Jason Cryer designs weekly menus like party invitations. The pastries themselves are technical and stunning: colored by heirloom grains and a mix of sourdough and yeast, laminated with three different butters (including New Zealand and Normandy), shaped into a dozen playful forms from “moons” to “snails,” and finished with rotating local seasonal toppings. Signature and promised items include Gravenstein apple–pistachio nests, kabocha-rye snails, the heirloom “tomato pie” croissant (running all season), quince with manchego, and the rarely-vanishing coffee-cardamom monkey; cakes now vary from spiced zucchini with cream cheese frosting to fig jam with fig leaf cream. Drip coffee will be supplied by Mother Tongue and herbal, floral teas by Molly’s Refresher, and Denham plans to simmer apple cider and hot chocolate as it cools. The permanent setup will be a covered, round-topped 13-foot trailer painted white with brown trim, an awning and counter, and vignette touches like an antique cabinet, cassette mixtapes, and Denham’s vintage dresses—an aesthetic meant to make the whole visit feel like a transported, storybook experience. Blooms End will start on Fridays and Saturdays (then expand), and the farm-stand setting makes it a sweet day trip: about 30 minutes from her Sausalito kitchen and under 10 minutes from downtown Petaluma, with a drive through historic dairy-country scenery." - Becky Duffett