Our Story
Baked with Love, Crafted with Tradition
Where It All Began
Rozina Bakehouse started with a simple dream: to bring the authentic taste of European artisan baking to our community. What began as a small family operation in 2015 has grown into a beloved neighborhood bakery, but our commitment to quality and tradition remains unchanged.
Every morning, we wake before dawn to prepare our breads and pastries from scratch, using time-honored techniques passed down through generations. This is more than just baking—it’s a labor of love.
Meet Rozina
Rozina Martinez grew up in a small village in southern France, where her grandmother owned a traditional boulangerie. From age seven, she spent every weekend learning the art of bread-making, kneading dough alongside her grandmother while absorbing centuries of baking wisdom.
After studying at the prestigious École de Boulangerie in Paris and working in renowned bakeries across Europe, Rozina decided to bring her passion home. She wanted to create a place where traditional European baking methods could thrive and where every customer could experience the joy of freshly baked, authentic artisan bread.
“Baking is meditation. It’s connection. It’s love made tangible. Every loaf tells a story, and I’m honored to share these stories with our community.” — Rozina Martinez
Our Philosophy
Quality Ingredients
We source organic, locally-milled flour and the finest ingredients. No shortcuts, no preservatives—just pure, wholesome goodness.
Time & Patience
Our sourdough ferments for 48 hours. Our croissants require three days of lamination. Good bread cannot be rushed.
Handcrafted Daily
Every item is shaped by hand, baked in small batches. We believe the human touch makes all the difference.
Our Journey
2015
The Beginning
Rozina opened a small 500-square-foot bakery with just one oven and a dream. The first day, we sold out of bread by noon.
2017
Award Recognition
Our Classic Sourdough won “Best Artisan Bread” at the Regional Baking Competition. The community support was overwhelming.
2019
Expansion
We moved to our current location—three times the space with a beautiful café area where customers can enjoy fresh pastries with coffee.
2021
Community Impact
Launched our “Bread for All” program, donating fresh bread to local shelters and food banks every week. Giving back has always been part of our mission.
Today
Growing Together
We now serve hundreds of families daily, but our approach hasn’t changed. Each loaf still receives the same care and attention as that very first batch in 2015.
Behind the Scenes
Meet Our Team
Our talented bakers and staff are the heart of Rozina Bakehouse. Together, we’re a family dedicated to bringing you the best artisan breads and pastries every single day.
Rozina Martinez
Founder & Head Baker
The visionary behind our bakehouse, with 20+ years of baking expertise from across Europe.
Marcus Chen
Pastry Chef
Specializes in French viennoiserie and creates our stunning croissants and danishes daily.
Elena Rodriguez
Sourdough Specialist
Nurtures our sourdough starters and ensures every loaf has that perfect tangy flavor.
What We Stand For
Sustainability
We compost all organic waste, use renewable energy, and support local organic farmers.
Community
We’re more than a bakery—we’re a gathering place where neighbors become friends.
Authenticity
No compromises on ingredients or technique. We stay true to traditional methods.
Passion
Every loaf, every pastry is made with genuine love and dedication to our craft.
Become Part of Our Story
We invite you to visit us, taste our breads, and experience the difference that passion and tradition make. Every customer who walks through our doors becomes part of the Rozina Bakehouse family.