I’m Di Cannone, and I’m a self-taught professional baker. I’ve been passionate about baking since I was a kid. My fondness for mixing things up eventually led to a chemistry degree from Caltech. However, after graduating, I quickly realized that I wanted to spend my time interacting with people rather than chemicals. Then I ended up as an accidental banker, in a career that lasted for two decades.

Through it all, I continued to bake. I made birthday cakes for my employees (or other desserts when requested). It was assumed that I would bring dessert to all potlucks. My husband bought me my first cooking magazine back in 1999 to keep me occupied while I was home with the flu, and then started buying me cookbooks for most special occasions. My love of science led me to Shirley Corriher and Alton Brown and the folks at America’s Test Kitchen. I started a notebook to keep track of my baking experiments, and that turned into a baking blog that I kept up for over 5 years. One by one, I conquered various challenges–croissants, fancy layer cakes, sourdough bread. I admit, I’m still afraid of tempering chocolate. 😄 I started this home bakery business, To Di For Bakery, in 2013 so that I could share amazing baked goods with even more people.

If you’re looking to purchase breads and pastries that taste absolutely amazing and are different from what you can find elsewhere, you’ve come to the right place! The baked goods on my menu are made to order with high quality ingredients including local pasture-raised eggs, local and organic dairy products, and organic, fair trade sugars. You’ll have peace of mind from knowing that everyone will love whatever you buy, and you’ll feel great about supporting a local small business.

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