When Model Bakery opened its doors in Walnut Creek last year, the response was immediate and enthusiastic. Lines stretched down the block, filled with locals eager to get a taste of the legendary English muffins that have captured the attention of Oprah Winfrey, Forbes, and food lovers across the country.
Founded in the heart of Napa Valley by Karen Mitchell and her daughter, Sarah Mitchell Hansen, Model Bakery has been a staple of the wine country food scene for over four decades.
Their newest outpost in Walnut Creek marks a bold but heartfelt expansion. “We found the location almost three years ago,” shares Hansen.
“My husband grew up in Walnut Creek, and it felt like a natural next step outside of Napa. The old La Fogata restaurant had been here for 40 years—it took us over two years to remodel it. But it was worth it. We opened in November with lines down the street!”
This excitement isn’t new for Model Bakery. Their English muffins—crispy on the outside, tender and airy on the inside—have become iconic. It all began as a happy accident 15 years ago when a baker experimented with leftover ciabatta dough. This, however, caught the eye (and taste buds) of Oprah Winfrey during a visit to Wine Auction Napa Valley.
They’ve since appeared on Oprah’s Favorite Things list three years in a row, been featured on Barefoot Contessa and The Best Thing I Ever Ate, and were even handed out on the Rachael Ray Show with Gayle King.
“Now we produce over 7,000 muffins a day,” Hansen says. “They’re sold at all four of our locations and shipped nationwide through our partnership with Goldbelly.”
But Model Bakery is about more than just English muffins. Its roots run deep—beginning with Mitchell's catering business in the 1970s, which served early Napa wineries when few had kitchens.
“She catered luncheons at Robert Mondavi Winery for Julia Child, James Beard, and other culinary icons,” Hansen recalls.
In 1984, when a bakery across the street went up for sale, Mitchell saw an opportunity to bring a taste of Europe to Napa. With the help of a French baker and historic brick ovens from the 1920s, they transformed it into The Model Bakery we know today.
Hansen’s love of food was inherited, not only through baking but also through gardening. “I enjoy gardening and have a vegetable garden and beehive in Napa. I love incorporating fresh ingredients from our garden into meals for friends and family.”
At the Walnut Creek location, the bakery’s largest space at 5,000 square feet, they’ve introduced several new features.
“We have a full-time Executive Chef, Tim Humphrey, and a full brunch and lunch menu—including various Eggs Benedict served on our English muffins,” Hansen says.
“We’ve also launched our Smashburger, which has been a big hit, and this is the only location offering beer and house wines—including our own Model Bakery Chardonnay, with Rosé and Pinot Noir coming soon.”
They've also added dinner service to the mix recently.
Mitchell, now in her 80s, still visits the St. Helena bakery daily to frost her famous iced sugar cookies.
“She’s truly the best baker in the family,” Hansen says fondly. “We’re lucky to work together and share a love of food and hospitality. It’s important to continue the legacy we’ve built over the past 40 years.”
For Walnut Creek, it’s more than a bakery—it’s a new home for a time-honored tradition. Visit Model Bakery at 1315 N Main Street.