The bakery
Small batch, on purpose.
Hi, I’m Vy (Mary), pronounced “vee”, and BakerVy is my little home bakery in Duvall. The name is a play on “bakery” and my Vietnamese name, because I’m the baker, Vy! Everything here is made by me, in small batches, one week at a time.
Why you order ahead
Good sourdough can't be rushed. The starter gets fed, the dough is mixed and folded, then it rests overnight before it ever sees the oven. That process takes days, so I bake to order instead of guessing. Ordering closes Wednesday at 8 pm, and everything on the list comes out of the oven fresh for Friday.
Why the menu is short
A home oven only holds so much, so each week's menu is short and carefully chosen. You'll always find the staples, plus a rotating special or two that come and go with the seasons. The new menu goes live every Saturday at noon, so join the email list to see it first!
Allergens
Every product lists its ingredients. Everything is made in one home kitchen that also handles wheat, milk, eggs, and tree nuts, using the same surfaces and oven. I can't guarantee anything is free from cross-contact.
Cottage food law
BakerVy is a licensed cottage food operation with the Washington State Department of Agriculture (Permit #2622). That means everything is made in my home kitchen, which hasn't been subject to standard inspection criteria, and it's sold directly to you here in Washington through pickup or local delivery. There's no shipping and no wholesale, and you'll find this same note on every label.
Week of October 19
This week's bake
The menu changes every week. See what is going in the oven, then order before the cutoff.
Orders close Wednesday at 8 pm