Kendra Benz (right) took over the business in April of 1990. Her daughters, Kara and Keely, also work at the bakery. The business's core mission is always to be kinder than necessary. Photo courtesy of Solano Baking Company

DIXON, CA (MPG) - Solano Baking Company, a fourth-generation family-owned bakery at 1160 Pitt School Road will enter its 46th year in business this January, continuing a legacy that began decades before the Dixon location opened its doors in April 1990.

Owner Kendra Benz said the business traces its roots to 1941, when her grandparents opened a donut shop in the Fairfield mall after her grandfather, a former Air Force pilot stationed at Travis Air Force Base, retired from service. 

“We like to say he went from flying to frying,” said Benz. 

The bakery eventually expanded to five stores before the family consolidated operations in Dixon, where about 75 employees now work.

Benz said the bakery’s long-standing success stems from its focus on repetition and reliability. 

“The secret is consistency. Doing it and doing it well,” said Benz. “We like to say we’re a customer service store with a bakery.” 

Benz’s daughter, Karen, manages the Dixon store, and multiple generations of family and staff have worked behind the counter over the years.

Solano Baking Company, a fourth-generation family-owned bakery at 1160 Pitt School Road., will enter its 46th year in business this January. According to owner Kendra Benz, the business traces its roots to 1941, when her grandparents opened a donut shop in the Fairfield mall. Photo courtesy of Solano Baking Company

Community involvement remains a central part of the bakery’s mission. According to Benz, the business donates to “almost everything we’re asked to,” including contributing a decorated tree to the annual Festival of Trees Dec. 13. 

“We’re very community-centered,” said Benz.

Solano Baking Company’s philosophy rests on a simple value: Always be kinder than necessary. That approach extends to customer relations and employee culture. To Benz, both longtime staff members and returning customers sustain the bakery. 

“It’s the people on both sides of the counter,” said Benz. “Our staff is as important as our customers and vice versa.”

The bakery offers a wide range of products, including pastries, donuts and deli items. According to Benz, shifting the bakery’s cake area into a deli was driven by practicality. 

“I’ve cried over many cakes, but I’ve never cried over a sandwich,” said Benz. 

Seasonal items include candied pecan coffee cake, pumpkin snickerdoodles and apple chai scones. The bakery also prepares gingerbread men for the holidays, which Benz said many customers look forward to each year.

Solano Baking Company provides pickup catering as well, offering breakfast, lunch, dessert and bite-sized options for corporate events, family gatherings and weddings. The family has catered weddings for more than 40 years.

According to Benz, operating a bakery in today’s economic climate poses challenges, particularly with fluctuating ingredient prices. She noted the cost of eggs recently rose from $55 to $158 a case. The bakery manages by monitoring price changes closely and maintaining product quality. 

“Inflation is real; you can navigate it, you just have to keep pivoting,” said Benz.

As customer preferences evolve, Benz said the bakery plans to adapt while preserving its identity.

According to Benz, it’s the kindness of her staff and the consistency of their efforts that keep families coming back for generations Photo courtesy of Solano Baking Company

“We’re in the biggest change since the Industrial Revolution, so we’re always looking ahead,” said Benz. 

The Dixon location serves both locals and travelers, some of whom have stopped for generations. The bakery aims to offer something for everyone, including customers with dietary restrictions.

Benz said maintaining quality also means going beyond standard service. If an order is incorrect, the bakery replaces it and allows the customer to keep the original item. 

“It’s about going above and beyond,” said Benz.

Reflecting on more than four decades of business, Benz said the bakery’s role in the community continues to guide its work. 

“To have a village, you need to be a good villager,” said Benz. “That’s really what’s important to the success of our bakery: the people.”

For more information, visit solanobaking.com or call 707-678-0950.