Davis Journal Daily

July 30, 2025

Mike Parsons, owner of Parsons’ Bakery, arrives at work at 6 a.m. to make sourdough bread and other pastries. Photo by Gail Newbold

Parsons’ Bakery blends family tradition with made-from-scratch favorites

By Gail Newbold

By 6 a.m., Mike Parsons is a blur of flour and focus – mixing, scoring, and sliding loaves of sourdough into his massive Italian oven. Around him, the bakery hums as his early-rising crew (some clocking in at 3 a.m.) whip up trays of donuts, cookies, cakes, and breads – all before the doors open at 7 a.m.

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