We hear it time and time again via phone and email from out-of-towners who visit us and try our granola.

Made with oats, sunflower seeds, almonds, bran, honey, cinnamon, nutmeg, vanilla and milk powder, it’s fantastic with yogurt and fruit, in a bowl with milk, or a delicious snack. We feel obligated to inform you that it’s highly addicting.

$7.00 per pound. A 2-pound minimum purchase is requested.

We ship USPS Priority, so you’ll have your yumminess in 2-3 days.

• Tax ID number
• Billing & Shipping Address (if different)
• Two phone numbers and two contact people
• Your credit application (PDF)

2. We make deliveries for a minimum purchase order of $20. We have a slightly restricted delivery schedule so we will deliver when we can within that schedule. You are welcome to pick up your order as early as 7am.

3. We ask for standing orders so that our production staff knows what to make on a daily basis.

4. New orders or changes to standing orders must be made by 12pm two days prior. We will do the best we can to supplement your order. Our breads require a long fermentation process, so the more notice we have for additions and cancellations the more likely we will be able to accommodate you.

5. New accounts are COD for the first month and then we can include you in our billing cycle. Statements are mailed the 1st of the month and payment MUST be received by the 15th. Failure to make prompt payment will result in your account returning to COD status.

Thanks for supporting our business and buying locally.

Albemarle Baking Company
418 West Main Street
Charlottesville, VA 22903
Gerald Newman, owner
(434) 293-6456

We make a variety of lovely morning pastry. Listed below is what we usually have, but there are always special seasonal items, and things we just feel like making on a particular day.

Afternoon Snackery

Come on over for an afternoon pick-me-up, a little treat for a special someone (even if it’s YOU), or some yummy-ness to take back to work.

Fine Pastry

We offer an elegant selection of single-serving fine pastry. A few extra-special items not listed here are usually in the case as well. We use fresh, seasonal ingredients. Come taste how good those are!

We now have our new cake for winter, German Chocolate Torte.

Our version has three layers of dark chocolate cake layered with an incredible coconut pecan filling.

Check out our scrumptious Apple Cranberry tarts, mini Apple Pies, and the new Caramel Swirl mini cheesecake!

Our award-winning breads, cakes, and pastries are handcrafted in our bakery using only the finest ingredients. Our breads are found on the tables of most of the finest dining establishments in Charlottesville. We are the bakery of choice of many of the caterers in the area, and of many specialty food shops. Our Pastry Chef Riki Tanabe creates wedding cakes that are spectacular in taste and appearance.

We are open Monday through Friday from 7am to 6pm. On Saturdays we close at 5pm.

We started with three people and have grown to over 20 employees working from midnight to 8pm.

Gerry Newman started his training as an apprentice to a Swiss Master Baker in Seal Beach, California in 1981. Three and a half years later he moved to San Francisco and worked in bakeries in Oakland, Marin County, and San Francisco. It was there he met his wife Millie Carson who at the time was baking for two restaurants in the city.

They moved to Virginia after they were married for Gerry to take a job as Assistant Executive Pastry Chef at the Homestead Resort. After a year Gerry and Millie moved to Charlottesville where Gerry was hired to be Executive Pastry Chef at the Boars Head Inn.

After five years Gerry and Millie founded Albemarle Baking Co. The goal then, and today, is to be the best bread and pastry bakers we can be each day. A tall order, and honestly some days we miss. But we remember that a bad loaf of bread is always followed by a great loaf of bread.

In 2006 Gerry Newman and Riki Tanabe competed in the National Bread and Pastry Championship. Held every two years in Atlantic City, the competition pairs a baker and a pastry chef in a two day fourteen hour test of skills. Gerry and Riki won best bread, best viennoiserie (croissants and Danish pastries), best entremet (cake), and third place over all.

Thanks to Jen Fariello for all the nice photography on this site.

Upon request, we can design a custom made sample cake for you to enjoy. Our sample cake is a 6” cake that is identical in flavor and composition to your actual wedding cake. The cost is $25, which will be applied to your deposit, should you choose Albemarle Baking Company to design your wedding cake.

When do you take appointments?

Our pastry chef is available for consultations Monday through Friday between 7AM and 4PM. Saturday consultations are upon availability, and the fee is $25. A sample cake is included in this fee.

How long does a consultation take, and is there a fee?

Consultations typically take 20 to 30 minutes. There is no fee for weekday consultations, however, if you are unable to keep your appointment, please call ahead and we will be happy to reschedule you.

Do you schedule appointments on Saturdays?

From consultation to delivery, our pastry chef is involved in every aspect of creating your wedding cake. Since most of our wedding cake deliveries fall on a Saturday, we will do our best to accommodate your schedule. There is a $25 fee for Saturday consultations, and a sample cake of your choice is included in this fee.

Can I consult you over the phone or by e-mail?

Absolutely. Most of our clients who are from out-of-town correspond with us via e-mail and over the phone. For your convenience, please complete our Wedding Cake Quote Form.

How do you price your cakes (by the slice, by tier, whole)?

In most cases, our cakes are priced by the tier. For square cakes, they are priced by the slice.

Does the price include the top-tier of the cake?

We offer a complimentary one-year anniversary cake made fresh, so you can serve the entire cake at your wedding.

Can we mix and match flavors for cake tiers, and is there an additional charge?

We can certainly make each cake tier to be composed of different flavors. There is no additional charge for this, however, be prepared to order more slices for those guests who may want one of each flavor.

Do you have a portfolio of cakes you have done in the past?

Yes. They are available to view on this website.

Do you make tiered wedding cakes (cakes separated by columns)?

Most of the cakes we do today are stacked, however, for an additional charge, we will gladly build a tiered cake.

Can we order a smaller ceremonial cake (to cut) and have a sheet cake to supplement?

Yes. In addition to being more cost effective, this option will enable your caterer to serve your guests quicker.

Do you do custom designed cakes, or work with pre-designed styles?

You can select a design from our portfolio, or we can work with you to design a cake to your specifications.

Do you use any preservatives or shortening in your cakes?

We only use all natural ingredients in all of our breads, pastries, and cakes. We do not use preservatives, shortenings, or trans-fats in any of our baking. Whenever possible, we use all local and organic ingredients.

Can you garnish our cake with fresh flowers?

If you order your cake flowers through your florist, we will be happy to put them on your cake.

What cake accessories do you rent out?

Cake stands, cake knives and other accessories can be rented through your caterer, or most local catering supply rental companies.

Do you deliver the cakes? How much is your average delivery fee?

Yes, in most cases, our delivery range is 50 miles. The average wedding cake delivery fee is $40.

• Vanilla sponge cake with bavarian cream filling
• Chocolate sponge cake with whipped dark chocolate ganache filling

(fresh strawberries or raspberries may be added to any of the above fillings for an additional charge)

Other varieties available:

• Carrot cake with cream cheese icing
• Lemon pound cake with bavarian cream filling

Unlike ordinary cakes, wedding cakes present us with the unique challenge of building a cake that not only tastes phenomenal, but retains its structural integrity amid the elements of time and temperature. Since 1995, we have found these combinations of flavors to appeal to even the most discerning wedding guest. Let us know if you have other preferences or ideas in the way of fillings or flavors. We will be happy to entertain them for an additional charge.

Choice of Icing:

Marzipan

Made from almond paste and sugar, this Swiss confection is rolled very thin and draped over the top of wedding cakes. Its natural color is ivory, however, it can be colored to most pastel shades, and is often used to make various marzipan flowers and miniature fruit. Marzipan provides a smooth finish to the outside of the cake, and pairs best with vanilla cake and bavarian cream filling.

Vanilla Buttercream

Buttercream is a more traditional icing used to finish the outside of most wedding cakes. While it does not color very evenly, it can be finished very smooth in either square or round. We make our Swiss style buttercream using premium European butter instead of shortening. This translates into a creamy, smooth icing that pairs well with either chocolate or vanilla cake. Our buttercream can also be flavored with dark or white chocolate.

Rolled Fondant

Rolled fondant is a sugar paste that is typically rolled out very thin and draped over the top of wedding cakes to create a smooth finish. Rolled fondant is the alternative when marzipan is not an option, and if the cake needs to be pure white in color. Although we use rolled fondant sparingly, it is most often used to create colored shapes and stripes.

Chocolate Glaze

For a more untraditional look, we can glaze the outside of the cake with dark chocolate ganache to produce a shiny, chocolate finish. Chocolate glaze can be used to cover just about any type of cake, however, if it is paired with chocolate cake and chocolate chocolate ganache filling, the result is a luscious cake that is intensely chocolate.

Taste. It is often the most overlooked detail when shopping for wedding cakes. Taste is why we eat cake in the first place, and it will be the thing your guests remember most about your wedding cake. At Albemarle Baking Company, taste is what we are most passionate about, and it is why our cakes, while simple and elegant, taste so good.

We encourage you to think about your cake ideas ahead of your appointment time. The more ideas and suggestions you bring to the table, the more we can assist you in creating the perfect cake for your special day.

1. See our wedding cake portfolio.

2. See our specialty / groom’s cake portfolio.

3. Learn about the types of cakes we offer.

4. Read our Frequently Asked Questions section.

5. Get a quote for your cake.

All of our cakes are available in an eight-inch size that easily serves 8-10, as well as other sizes. Ask us about quarter, half and full sheet cakes.

We also do special orders and wedding cakes. Take a look at our wedding cake section.

Princess Cake

Our version of this traditional Swedish dessert features vanilla sponge cake layered with bavarian cream and covered with a thin sheet of marzipan. Available in many different sizes, including sheets.

Chocolate Torte

Rich dark chocolate ganache (a mixture of chocolate and cream) stuffed between layers of chocolate cake. Covered with chocolate buttercream, it looks like a traditional birthday cake.

Chocolate Praline Crunch Cake

Glazed in chocolate, this cake has a thick layer of dark chocolate (73% cocoa) mousse over a base of chocolate sponge cake and a crunchy layer of praline.

The Albemarle

Chocolate cake on the bottom, then THREE mousse layers—dark chocolate, white chocolate and milk chocolate. Covered with a milk chocolate glaze.

Carrot Cake

Our carrot cake is made as it should be, with real carrots and spices. A thick cream-cheese icing between and around finishes it. It’s not too sweet. It’s just really, really good. Nut free!

Shenandoah

Caramel mousse, walnuts glazed with Virginia maple syrup, roasted local pears, topped with a mousse made with Thibaut-Janisson Winery Virginia Brute. Available only in 8” cakes. You must try this!

Daily:

Baguette: The strong crust of this 12-ounce loaf conceals a golden thick crumb. It is the perfect beginning for a myriad of meals, or can be torn and eaten on its own.

Baton: A smaller (8 ounce) version of our traditional baguette.

Ciabatta: This light and porous bread features a chewy interior enclosed in a slightly crunchy crust that is veiled in flour. Great for dipping in olive oil We suggest slicing at home.

Focaccia: An Italian flatbread baked with a choice of sweet or savory toppings. Special order half and full sheets for the best sandwiches.

Pain de Campagne: This traditional and popular loaf is leavened with a combination of fermentation and commercial yeast. This French country loaf is similar to a baguette.

Monday

Chocolate Cherry Levain: Our newest edition is a sourdough loaf with bittersweet chocolate and dried sour cherries.

Wheat Levain : This country loaf is high and round with an airy crumb and a thick chewy crust. It is naturally leavened with a starter derived from Barboursville Vineyard grapes. The Wheat Levain is made with whole wheat flour.

Pumpkin Seed : This loaf looks a lot like the ciabatta, but is a mix of whole wheat, rye, and bread flours with toasted pumpkin seeds inside.

Tuesday

Apple Cinnamon Cranberry: Made with a buttery dough and packed with fruit, this is lovely for breakfast and delicious toasted.

Jewish Rye: An authentic deli rye, complete with caraway seeds and a chewy crust.

Oatmeal Crunch: A sourdough-based bread, made with bread, wheat and rye flours. Flax, sesame and sunflower seeds along with premium oats are baked in a sandwich loaf.

Pain au Levain: This country loaf is high and round with an airy crumb and a thick chewy crust. It is naturally leavened with a starter derived from Barboursville Vineyard grapes. It is available with or without walnuts.

Pain de Mie: This long square loaf is the ultimate soft-crust sandwich bread. Milk and butter make it super-moist. Kids love it! We often make it in a smaller loaf, too.

Wednesday

Raisin Pecan: A variation on our pain au levain with an addition of toasted pecans and plump raisins. It is available in a loaf as well as baton.

Sourdough Rye: A classic European-style robust rye bread with a tangy flavor. We also make a version with cranberries and anise seed.

Spelt: Spelt is an ancient grain, also known as farro. Spelt’s flavorful, nutty taste makes a unique loaf that’s great for people seeking an alternative to modern wheat flour. Spelt, along with quinoa is a complete protein. Ours is organically grown in Michigan. Contains spelt gluten.

Whole Wheat Sandwich: A hearty bread made with whole wheat flour, cracked wheat, whole wheat berries, poppy seeds, and sunflower seeds. The addition of a small amount of honey, butter, and milk make this a soft crusted bread perfect for sandwiches or toast.

Pizza Bianca: A long, flat loaf made with olive oil, sea salt and thyme, this is perfect as a pizza crust!

Thursday

Same as Tuesday, but instead of the Jewish Rye, we have:

Yeasted Corn Bread: A popular bread made with coarse yellow corn meal, whole kernel corn, parmesan cheese, and Chipotle peppers. Use it to make the best grilled cheese sandwiches ever!

Friday

Challah: This traditional braided egg bread is available every Friday with or without poppy seeds. Call ahead to order these beautiful loaves for weddings or other special occasions.

Olive and Thyme: This aromatic loaf is made with our Cabernet Sauvignon sourdough starter, Kalamata olives and freshly chopped thyme. Beware, some loafs may contain pits!

Multi-Grain: This one and a half pound loaf is packed full of cracked wheat, cut oats, barley grits, buckwheat grits, wheat bran, corn grits, millet and flax seed.

Pear Buckwheat: This loaf contains pears macerated in red wine, walnuts, buckwheat flour and bread flour. It’s surprisingly versatile, making a great sandwich bread (Especially for chicken salad! Yum!), delicious toast with jam or honey, and the perfect match for a cheese and fruit plate.

Naan: We make our version of this Indian flat bread with local goats’ milk yogurt, olive oil, and black onion seeds.

Saturday

Apple Cider Bread: Made with diced local apples and cider, this loaf is not too sweet and is a surprisingly good sandwich bread.

Brioche: This rich egg and butter bread is glazed to produce a shiny crust that makes it as beautiful as it is tasty. Makes the best French Toast!

Miche: This thick-crusted, rustic sourdough loaf is sold as either a large round or in quarters.

Oatmeal Date: This loaf is made with diced dates, and their sweetness is balanced by the earthiness of the whole oats. The outside tends to be dark due to caramelization of sugar in the dates, adding to the overall flavor of the bread.

Potato Rosemary : This light and porous bread is made from potatoes, extra virgin olive oil and fresh rosemary. The chewy interior is enclosed in a slightly crunchy crust that is veiled in flour.

Wheat Levain: This country loaf is high and round with an airy crumb and a thick chewy crust. It is naturally leavened with a starter derived from Barboursville Vineyard grapes. The Wheat Levain is made with whole wheat flour.