Notes from the commissary

Journal

Behind-the-scenes updates, new drops, and the occasional process note from the bakery.

Minimalist illustration of a café pastry counter in coral and teal tones.

August 2026

Five Signs Your Café Has Outgrown Its Pastry Setup

The signs are rarely dramatic — just small, recurring frictions that quietly cost more than they seem to.

Minimalist balance-scale illustration comparing in-house baking equipment to a single supplied box, in coral and teal.

August 2026

The Real Cost of Baking In-House vs. Partnering With a Commissary

The sticker price looks cheaper — until every hidden cost of doing it yourself gets counted too.

Minimalist checklist illustration with teal checkmarks and a pastry box icon.

August 2026

What to Look for in a Commissary Partner — A Checklist for Growing F&B Businesses

Six concrete things to check before signing with any commissary partner — not just the price per box.

Chef Bryan Gumandoy, founder of Sablé Pastry

The person behind Sablé

Sablé started at home during the pandemic, the same way a lot of small food businesses do — today it's one commissary, one chef, and the same habits that started it all.

Know the chef