Fika started in 2023 after Danny and Zoe, the two owners, came back from a baking trip in Denmark. Fresh with ideas and motivation, they started taking their first steps to opening their own bakery, Fika Baking Co.

Danny brings his knowledge of sourdough bread baking to the table, having spent time learning the basics of baking at Paul Smith’s College. Zoe, the pastry, cake, and sweets baker, will bring her expertise in those areas to bring Fika into the light and give people the perfect treat for their sweet tooth. She has spent the past 8 years working in the baking industry, spanning about half a dozen kitchens in her time, soaking up information wherever she works. She has an associates degree in business from Morrisville College and a certificate in baking from Escoffier. Both of them have been abroad in Europe, learning from bakers in Denmark, France, Germany and Switzerland, bringing back what they’ve observed to create true European-inspired products.

Our philosophy is simple - what do we want to eat? When thinking of this, we quickly realized just how much of the food we eat is processed and filled with preservatives. We wanted to find a way to have our diet consist of food that is traceable and makes us feel good about eating. Which is why we will always be very forthcoming about ingredients used in our products and transparent about the process our food goes through.

While not every ingredient can be sourced from our next-door neighbors, we try our best to use as many ingredients we can that are local. A portion of the flours we use are 100% NY grown and milled flours from all over the state, via Farmer Ground Flour. We also have seasonal specials that are truly seasonal, meaning our apples are fresh from the orchard and our berries are straight from the bush. We try our best to make products that have character and love with each bite, and don't taste like anything you've had before.