Blooms End at Neighboring Fields
Bakery · Marin County ·
Seasonal pastries, coffee, tea from a vintage wagon
Seasonal pastries, coffee, tea from a vintage wagon
"A destination pastry playground out in Petaluma reached via a dirt lot and centered around a vintage camper, offering whimsical seasonal pastries against the backdrop of mellow cassette-player music. Expect laminated sweet and savory croissants, ricotta-filled fontina hot honey morning buns, delicata squash croissant tarts, and coffee-cardamom monkey bread familiar to fans from the chef’s pop-up days and prior stints as pastry chef at Outerlands and Neighbor Bakehouse. Seasonal highlights include roasted rhubarb twists in spring, tomato pie in summer, and sweet potato marshmallow moons in fall; the baker’s weekly menu notes on Instagram convey the love, care, and playfulness that keep customers driving the twisty, windy roads for these pastries." - Dianne de Guzman
"After five years of roaming the region, I’m excited that pastry chef Mary Denham is putting down permanent roots with her whimsical croissant pop-up at Tenfold Farmstand — Blooms End will be a regular fixture at Neighboring Fields, 5300 Red Hill Road in Petaluma. Beginning Saturday, May 4, and then Fridays and Saturdays from 10 a.m. to 1 p.m., she’ll be slinging chocolate cardamom monkey croissants, urfa butter snails, cakes, pies, cookies, and more, with coffee from Oakland’s Mother Tongue Coffee and a tea selection from Molly’s Refresher." - Eater Staff
"Mary Denham pairs baking with floral design to create whimsical pop-ups full of pastries—sweet and savory croissants like the Monkey (coffee and cardamom) and the Flat Tart (Czech-braised sauerkraut, bacon, apple, caraway)—alongside rotating ‘Other Things’ such as coffee cake, muffins, cookies, and pie." - Dianne de Guzman
"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
"Running as a “traveling bakery,” I learned that Bloom’s End, run by Mary Denham, will host its centennial pop-up on March 11 at Marlena from 10 a.m. until 1 p.m. or until it sells out, serving items such as blood orange blondies, blueberry-pear jam kolaches, and more." - Paolo Bicchieri
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