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A full-time marketing professional and part-time baker, my first focaccia orders were tested, baked, packed, and picked up from Zak and I’s apartment in Bushwick.
In early 2021, we moved across the country to Tucson, Arizona and into a home with two kitchens, a backyard and counter space. From here, Breakfast Sandwich Sundays and focaccia porch-pick ups began: baked in the home and serviced from the yard.
A year later, I made the decision to leave my job, join the Tucson Farmers Market circuit, and make the jump to full-time baker. Not long after, we officially moved into a commercial kitchen and expanded HF's offerings to build from our foundation: focaccia (always), sandwiches, olive oil cakes, tortes, cookies and the occasional nostalgic recipe informed by the season and what’s around.
2024 has been a story continued - we’ve grown into our commercial kitchen, hired new faces, solidified some recipes, tested out others, collaborated with so many local gems, and started the process of moving into our first brick & mortar (coming 2025).
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Holy Focaccia was born out of inspiration for Italian-American food and the culture of New York, as well as a desire to work creatively with my hands. It’s an extension of me, but also the many people who’ve made the journey - my family, my friends (and first customers), the regulars, and my life partner, Zak.
Forever born in Brooklyn and now based in Tucson, AZ, HF’s journey to the Sonoran Desert is constantly evolving around the same concept we began with: to make wholesome, good food with what’s growing seasonally.
With love,
Rae