Since 1961
Three generations. One bakery. Same recipes.
We've been baking in San Antonio for sixty-four years. This is the short version.
1961
One oven on the South Side.
Manuel Bedoy opens a small bakery with a single oven, a stand mixer, and a recipe for pan dulce written on a napkin.
1978
The donut case arrives.
The family adds hand-cut donuts to the menu. Old-fashioned glazed becomes the first signature, still on the case every morning today.
1995
The second generation steps in.
Manuel Bedoy's children take over the early shift. Recipes don't change — the people pulling trays at 4 a.m. do.
2014
Spurs cookies become a thing.
Hand-iced Spurs jersey cookies during the playoffs go from kitchen experiment to game-day tradition for half the neighborhood.
2022
Express-News Top 10 bakery.
Mike Sutter of the San Antonio Express-News names us one of the city's ten best bakeries.
2024
Voted San Antonio's #1 doughnut shop.
The Express-News ranks us first among San Antonio donut shops. The Bedoys keep showing up before sunrise.
"We don't have a secret. We just keep showing up at four in the morning, the same way our dad did."
