All in a night’s work. @basecamp.bakery owner Lorena Ramos gave us a peek into a night shift prepping sourdough for their customers at Bay Area markets.
The bakery, with its signature breads, cookies, and friands, has been a mainstay in the community for over six years. It’s stayed true to its roots with organic sourdoughs made with local grains, baked fresh for local markets. But Lorena’s also thinking beyond – working with @chefbooli , the bakery is expanding with a food program selling brunch at the farmer’s markets where Base Camp is already loved ❤️🥖
Base Camp Bakery officially has a new owner! We are excited to introduce you all to Lorena Ramos. She is a pro baker and we are so deeply grateful that Lorena will be taking over, continuing on with what we started.
As you all know, we recently had a baby. And while BCB will forever be our first beloved baby, our little human baby now takes priority.
There is so much magic in this community. It has been an honor baking bread for you all over the past 5 and a half years. Looking forward to running into all of you at the Farmer’s Markets as fellow customers.
With Love,
Chase and Ayla
Even though it’s the Tuesday after Mother’s Day, I still wanted to recognize the moms, grandmas, and MOTHERS that make the world go round. 💖
I’m lovingly supported by so many moms and motherly people. Especially my own mom, who I’ve been training in the bakery since I purchased Base Camp in 2023, but more seriously for the past 6 months. Most people pass down their craft, but I’ve had the honor of mentoring my mom in bakery work and bread making.
She told me the other day that working in the bakery is fun. It makes me so happy that she has found joy in the ritual that has brought me so much gratification over the years.
Thanks, Mommy. Happy Mother’s Day and I love you so much. Even when we bicker at the bakery 😂 And I also have to shout out my grandmas, my tias, and Cheryl, my bakery mom, for all the support and love. I wouldn’t be who I am today without them.
Menu for our pop up at @nisei_sf tomorrow! Hope to see you there :) tickets are sold out but walk ups are welcome 4:30-8pm! Ticket sales benefit @bayresistance 💖
It’s difficult to see our communities be terrorized by ICE, but we have to work together to resist or this will become the new normal. We’ll be donating 5% of our sales this weekend and Tuesday to Open Your Heart’s emergency rent relief fund for Minnesota families impacted by ICE’s violent occupation.
Even if you can’t strike today, you can resist in small ways that add up. Shopping at farmers markets supports your local farmers directly, and keeps $$$ away from complicit big corporations. Bring cash to keep money out of the pockets of credit card and card processing companies! Each transaction costs us 15¢ plus 2.6% of what you buy.
It’s Chinga La Migra all day every day here. Free Palestine, Free Congo, Free Sudan. Our struggles are all connected and no one is free until we’re all free 💖
Menu for tomorrow!! So many amazing people contributed to this menu and have been working hard to bring this bake sale to life 🥹 so thankful for my mom, Cheryl, @chris_t_hood , @okenoakland , @chefpapixulo , and @midnight.ginger for making it happen! What a way to end the year, baking with friends and hosting a cute lil Christmas Eve bake sale 💖 After this we’re on break until Saturday 1/10!
Looking forward to seeing you all :) we’ll have Chef Kevin’s “Del Corazon” zines for sale. They make an great gift for your favorite chef and poetry enthusiast ✨
We’ll have cute boxes for your conchitas and cookies to make sure they arrive at the function safe and festive 😘 Happy Holidays, Happy New Year, and thank you for all for a memorable 2025!
HOLIDAY HOURS 🎄🎁✨ & 2025 RECAP
We will be closed 12/25-1/9 for our annual holiday break! Our last bake this year will be for our Christmas Eve bake sale at Oken from 10-2. We will also be at the farmers markets this weekend and Tuesday, despite the rain. Preorders are live on hotplate, link in bio :)
This year has been the most difficult year of bakery ownership for me (so far). Honestly, it’s a miracle that we survived and are planning for 2026. We saw so many small food businesses close in the East Bay this year 💔 sales are down compared to last year, and I’ve heard the same from many other small businesses. Please continue to shop small this holiday season and support your favorite places while they’re still around. The farmers market really needs support when it’s raining too so please show up and show out for our local farmers and small businesses if you can 💕
Although 2025 has not been too kind, I had the honor of making a special bread for @dandelionchocolate ’s 12 Nights of Chocolate dinner to raise funds for SF-Marin Food Bank. I made a concha topped with mole made with Korean ingredients like dried persimmon, 누룽지, gochu, and 김, and of course Dandelion chocolate. 4th slide 📸 by @xninjason
This felt like a turning point in my career and my development as a baker. I’ve been yearning to tap in to my heritage and make something truly unique that feels like me. I have to thank Cheryl for making the first version of mole concha that heavily inspired my version. This moment was grounding during a time of hardship and uncertainty, and turned a pretty terrible year into a tolerable one.
Not to mention, I have @midnight.ginger by my side who has become quite an impressive baker over the last 6 months. They took the cute photo of the rolls :) It’s been me, them, and sometimes my mom baking all the bread for the markets 😅 hopefully we can add some more bakers to the team next year for everyone’s sake.
Happy Holidays and hopefully we’ll see you at our last few markets of the year!
- Lorena 💖
A @basecamp.bakery CHRISTMAS EVE POP UP! Here at Oken!
Wednesday 12/24 from 10am - 2pm (or sold out).
Featuring @chris_t_hood and @montclairbaking . Stay tuned for updates on the menu and preorders!
Christmas Eve pop up!! We’ll be at @okenoakland on 12/24 from 10am-2pm (or sold out). There will be holiday treats galore, including coffee cake and sourdough conchas by @chris_t_hood and gingerbread by @montclairbaking 🎄I’m so excited to collaborate with some of my favorite bakers in the bay, and so happy that I dragged Chris out of concha hiatus for this 🥳
We’ll be making limited amounts of baguettes, dinner rolls, pies, and the mole concha we made for @dandelionchocolate ’s 12 Nights of Chocolate dinner in November. This will be your last chance to get Base Camp Bakery goodies until January 10th!! Preorders on hotplate :) full menu to come
Thank you Chef Albert for opening up your beautiful space for us to bake up some holiday cheer ✨Can’t wait to see all your smiling faces on Christmas Eve :)
Flyer by @voktyr
Mince pies made by @midnight.ginger :) I’m so proud to see our little baker, who had never worked in a kitchen before (but did plenty of baking at home), make a seasonal pastry that honors their holiday traditions.
Genevieve’s mince pies have brandy soaked raisins, golden raisins, dried cranberries, currants, fresh apples, and a touch of ginger and spices, all encased in a flaky pastry.
Find them at the booth until we run out of mince meat!!
