The locally-grown food market just got sweeter with the opening of Earth To Oven Bakery in Sylvania, where baked goods are made using as many local and organic ingredients as possible.
Veronica Vincent-Camarago and her mother, Lori Vincent, started Earth To Oven Bakery in 2011. They ran the business out of their homes and sold their goods at farmers markets. Now, they stock their storefront cases Tuesday through Saturday and continue to sell their goods at Perrysburg and Toledo Farmers Markets. They also supply scones to Black Kite Pie and Coffee and Flying Rhino Coffee. While their recipes have been in the family for generations, they use social media to showcase their pretty treats and fresh flavors.
Most of their ingredients are organic, and sourced locally from small farms and businesses in Ohio and Michigan. They use organic flour, oats, eggs and fruit when available, and carry vegan and gluten-free items.
Almost every day, the Earth To Oven Facebook page has new photos of the cookies, cupcakes, cakes and pies. They also post which treats are being packed to take to the farmers markets, as well as a photo or two of custom orders.
Vincent-Camarago has worked in restaurants since she was 14 years old. She went to culinary school in Ann Arbor, and quit her job at Zingerman’s to open Earth To Oven. While Vincent worked in the auto industry, she cooked from scratch for her daughters, and baked pies at Bud and Luke’s in downtown Toledo before it closed its doors.
“My mom has lots of family experience,” said Vincent-Camarago. “And I have the professional experience. We bring them together in our bakery.”
5758 Main St. Suite 4, Sylvania. Tuesdays 9am-6pm, Wednesdays to Fridays 9am-5pm, Saturdays 9am-2pm. 419-824-0683. facebook.com/pages/Earth-To-Oven-Bakery/128044113926583