Poppy Cake Baking Company is a neighborhood, full-service artisan bakery/cafe located in Sierra Madre, CA. Open daily, Poppy Cake serves fresh, hand-crafted breads and pastries, quick lunches, and take home dinners.
Our selections are baked in house daily using high quality, local ingredients that showcase California producers and farmers as much as possible.
About The Owners
Poppy Cake Baking Company is owned and operated by Brittainy & Matthew Turnquist. Brittainy is originally from Sierra Madre; Matt from Jamestown, NY. They met at the Culinary Institute of America in Hyde Park, New York where Brittainy was studying baking and pastry, and Matt was studying culinary arts. After graduating from culinary school, they lived in Napa Valley for five years before moving back to Los Angeles in 2010.
Brittainy grew up in Arcadia and Sierra Madre and developed a love of baking from her grandmother. After culinary school, she moved to northern California where she developed her passion and appreciation for hand-crafted, artisan bread and pastries. She began at Della Fattoria in Petaluma, then moved on to Bouchon Bakery in Yountville, where she ascended to pastry sous chef and honed her viennoiserie knowledge. The opportunity to open Farmshop in Santa Monica finally brought Brittainy back to Los Angeles, and after three years she and Matt were able to bring their dream to fruition in Poppy Cake Baking Company.
Matthew is originally from Jamestown, NY, where he grew up with fresh, homegrown produce and his mother’s home cooking. After graduating from SUNY Geneseo, Matt decided that he wanted to pursue a culinary career at the Culinary Institute of America. After graduating, he moved to Northern California and began working at Auberge du Soleil, where he quickly ascended to sous chef. In Los Angeles, Matt began working as a sous chef of Rustic Canyon Wine Bar in Santa Monica, and after two years accepted the position of Chef de Cuisine of Rustic Canyon’s sister cafe, Huckleberry. Poppy Cake Baking Company is Matt’s opportunity to combine his refined culinary training with his love of approachable comfort food and locally grown produce.