Spring Oven is a licensed cottage bakery in Pasadena, California
we are a local bakehouse operating out of a home kitchen that specializes in french-style baked goods made from yeast-leavened dough sweetened with sugar and enriched with butter and eggs — also known as viennoiseries.
viennoiserie, the cross section between French bread and french pastry, became my choice of specialization after working and experiencing the different sub-departments of baking and pastry arts through a handful commercial kitchens such as renaud’s bakery, poppy cake baking co., and eataly la.
To gain technical understanding as well as appreciation of the science and art of artisan bread- and viennoiserie-making (THINK croissant and brioche), I attended San Francisco Baking Institute California, trained in apprenticeship with Dan The Baker Chicago at the Soho House Illinois, and honed these skills at Bouchon Bakery in Yountville California.
My name is Ammiel de Leon, the Baker at Spring Oven
i started baking in april 2014 — hence the brand name spring oven — when i made oatmeal raisin cookies for the first time. Every year since then I have used my free time, in most instances birthdays of family and friends as an opportunity, to learn new techniques, bake more intricate recipes than the previous, and basically teach myself about baking. I became more involved in pursuing this passion in the last couple years. And in 2021, I transitioned to a full-time baking profession from doing marketing for more than a decade. since then, it has indeed been an adventure — A truly blessed and enjoyable one.