Getting Here

Blooms End signature baked goods include sweet and savory croissants, pies and cakes by the slice, cookies, and lots more. Pastry chef Mary Denham creates weekly-changing menus that balance approachable flavors with unique twists. Her baking is meant to be technically precise but also playful and fun: nonconventional croissant toppings, sentimental nods to tradition, cakes with a look that reflects the process, an emphasis on whole grains and seasonal produce and local ingredients, food that tastes like the ingredients that go into it.

Neighboring Fields also proudly serves Mother Tongue Coffee, teas by Molly’s Refresher, and souvenirs designed by Jason Cryer.

Blooms End at Neighboring Fields is a pastry-coffee-and-tea wagon hitched at Tenfold Farmstand, a picturesque farmstand at historic two-room schoolhouse Union Elementary in Petaluma, California. Don’t miss the locally-grown produce, flowers, bread, and gifts, all curated by owner Catherine Clark.

Outside city limits, this pastoral spot straddles the Marin-Sonoma county line along curving roads and cow-dotted hills. It feels remote and of-another-time, but at just seven minutes from downtown Petaluma and ten minutes from Highway 101, we’re not hard to find. A must-stop on your North Bay road trips.

Pastry Chef Mary Denham has been baking professionally in the Bay Area for over fifteen years. She began Blooms End in 2018 as a series of pop-ups with different locations across San Francisco, the East Bay, and Marin. After over five years as a traveling bakery, she opened a permanent location to fully showcase her work and connect with the community, and so was born Blooms End at Neighboring Fields, a nostalgia-invoking wagon fixed at one very special spot in Petaluma.

She has a soft spot for delicate flowers, vintage dresses, old novels, car trips, folk songs, period films, and anything romantic and sentimental and wistful.