Social Profile: 
✔️Breakfast ✔️Brunch ✔️Lunch ✔️Dine in ✔️Take out
… View more
Madrona is a bakery, bottle shop, and event space in Downtown Mill Valley. We specialize in laminated pastries and wood fired bread. In addition we offer a full espresso bar, sandwiches, and a curated selection of beer and wine available. Our products are made with locally sourced, seasonal, and organic ingredients whenever possible.
Hours
| Saturday | 8 AM–3 PM |
| Sunday | 8 AM–3 PM |
| Monday | 8 AM–3 PM |
| Tuesday | Closed |
| Wednesday | Closed |
| Thursday | 8 AM–3 PM |
| Friday | 8 AM–3 PM |
Address and Contact Information
Address: 17 Madrona St, Mill Valley, CA 94941
Phone: (415) 915-9120
Website: http://madronabakery.com/
Menu Photos
Order and Reservations
Order: Order online
Photo Gallery
Related Web Results
Madrona Bakery: Home
Madrona is a cafe and bakery in Mill Valley, CA. We specialize in wood fired bread, laminated pastry, and what someone in a dog park once said is the best …
Order Online – Madrona Bakery
The classic Breton pastry featuring layers of caramelized sugar and butter. … Mill Valley, CA 94941-1811. $10.00 minimum order. +100 miles. Store info. Next.
Madrona (@madrona_bakery) · Mill Valley, CA – Instagram
1844 Followers, 176 Following, 59 Posts – Madrona (@madrona_bakery) on Instagram: “TH-MON 8am-3pm Bakery. Cafe. Classes. Events. Bottle Shop.”
Reviews
Alicia DiGiammarino
The maple blueberry muffin was the best muffin I’ve ever had and I am not generally overly effusive in my reviews. The London Fog was also perfectly balanced, not too sweet with the earl grey coming through nicely. Also kudos to the baker for the perfect rings on the croissant! It was pretty crowded so I might aim for a weekday next time.
… moreZach Newman
super fresh pastries. so delicious! flaky and soft and well-made. croissants were very very good. bread is excellent as well! a great little neighborhood bakery.
… moreNabila Kabir
We had this amazing caramel apple braid. It was the perfect fall mid-afternoon treat. The bakery is located on a very picturesque street.
… moreAna Teresa Rodriguez
Came early morning and within 5 mins the shop was full. The chocolate croissant is beautiful, crunchy exterior. The latte was okay. The sourdough was great, drove to a nearby creamery and got cheese to pair with the bread.
… moreDarrian Moskowitz
i love love love madrona and have shared it with so many friends in my cycling community from SF. as a person who doesn’t love sweets i’ve loved their savory offerings. was sad to recently see the savory danish and the bialy removed from the pastry options 🙁 i usually fall back on the focaccia but last i went it had meat on it, so as a vegetarian i was really feeling the lack of options compared to the past. would love a reconsideration of bringing back the savory danish!!
… moreJoan Lippman
Ordered a seeded levain bread to go, a lemon scone and the blueberry maple syrup muffin. Perfectly ready early and was notified which was great. The muffin and scone were excellent…tasty! The bread, which is a tad pricey (12.50) was overdone on the bottom so unfortunately the overpowering taste was burnt. Decided to salvage the excellent bread by cutting off the burned bottom! I have not experienced this at other fine, artisan bakeries in the area. May have to try the epi!
… moreWinnie Xu
sandwich sauce (especially the fig+bergamot jam) were on point, the bread was super moist and chewy. the kouign aman was not carmelized the normal way and had a lot more sugar on the outside.
… moreKenneth Dong
Everything was amazing. Can’t wait to go back to try more of the things.
Get the smores pastry and get it heated.
Savory scones are good, not great.
Ham and cheese croissant is amazing.
… moreGet the smores pastry and get it heated.
Savory scones are good, not great.
Ham and cheese croissant is amazing.
Sean Choi
While the pastries look good, it missed the mark.
Croissants were overcooked, with bitter burnt taste.
Kouign Amann was also overcooked and tasted bitter and burnted.
Scone was okay, nothing particularly outstanding.
The service, though, needs a lot of work. We felt very uncomfortable, even discriminated to certain level. Zero smile, condescending tone when talking.
… moreCroissants were overcooked, with bitter burnt taste.
Kouign Amann was also overcooked and tasted bitter and burnted.
Scone was okay, nothing particularly outstanding.
The service, though, needs a lot of work. We felt very uncomfortable, even discriminated to certain level. Zero smile, condescending tone when talking.
James K
Beautiful little bakery with great pastries (4/5 green stars)
Zig-zagging through the streets of Mill Valley I told my friend that, once we park, we’ll have to get out of the car and race up the little hill to make it before closing. So we parked on Madrona St. because we were headed to the Madrona bakery and not Le Marais, as my friend had assumed. Never assume, I started preaching, and then remembered that we only had 7 minutes before closing. I don’t remember the last time I was so glad to get in the door before closing – the window on delicious pastries had almost closed but we made it just in time.
We ordered quite a few things and Gemma (I think) threw in a couple of extra things to try out. Besides this, she was extremely helpful in describing the offerings and chitchatting about the challenges of running a bakery. It’s challenging, so give Madrona a try next time you are in Marin. I thought the cheddar and chutney sandwich was delicious and a bargain lunch for $12. Ditto for the olive focaccia and double-ditto for the cookies – I don’t remember what it was but, looking at the menu it must have been the cocoa-oat-pecan-cherry. My kind of cookie! Madrone made it onto the SF Chronicle’s list of the best bakeries in the Bay Area and deserves to be there.
I’m giving Madrona 4/5 Green Stars for social and environmental impact, based on the fact that most of the menu is vegetarian and there are also a few vegan items too. I’d love to see more vegan offerings – these days it’s not too hard to find a vegan butter substitute that’s pretty much indistinguishable from butter in many situations (muffins, scones, biscuits, cookies…). It would also be great to see more info on the Madrona website, although I do appreciate both chefs sharing their favorite Stanely Tucci moment – I’m a big fan of Big Night (fans of The Bear should check it out). Packaging for Madrona pastries is minimal – paper bags and small cardboard boxes. I like that they collaborate with local businesses on ingredients and items for sale (they also run workshops). A woman-owned and run business – check it out!
… moreZig-zagging through the streets of Mill Valley I told my friend that, once we park, we’ll have to get out of the car and race up the little hill to make it before closing. So we parked on Madrona St. because we were headed to the Madrona bakery and not Le Marais, as my friend had assumed. Never assume, I started preaching, and then remembered that we only had 7 minutes before closing. I don’t remember the last time I was so glad to get in the door before closing – the window on delicious pastries had almost closed but we made it just in time.
We ordered quite a few things and Gemma (I think) threw in a couple of extra things to try out. Besides this, she was extremely helpful in describing the offerings and chitchatting about the challenges of running a bakery. It’s challenging, so give Madrona a try next time you are in Marin. I thought the cheddar and chutney sandwich was delicious and a bargain lunch for $12. Ditto for the olive focaccia and double-ditto for the cookies – I don’t remember what it was but, looking at the menu it must have been the cocoa-oat-pecan-cherry. My kind of cookie! Madrone made it onto the SF Chronicle’s list of the best bakeries in the Bay Area and deserves to be there.
I’m giving Madrona 4/5 Green Stars for social and environmental impact, based on the fact that most of the menu is vegetarian and there are also a few vegan items too. I’d love to see more vegan offerings – these days it’s not too hard to find a vegan butter substitute that’s pretty much indistinguishable from butter in many situations (muffins, scones, biscuits, cookies…). It would also be great to see more info on the Madrona website, although I do appreciate both chefs sharing their favorite Stanely Tucci moment – I’m a big fan of Big Night (fans of The Bear should check it out). Packaging for Madrona pastries is minimal – paper bags and small cardboard boxes. I like that they collaborate with local businesses on ingredients and items for sale (they also run workshops). A woman-owned and run business – check it out!