Third Cliff Bakery is a roving baking business based out of CommonWealth Kitchen, a culinary incubator in Dorchester, MA. With a focus on food that surprises and delights, Third Cliff blends classic pastry technique with emerging trends and unusual flavors.
Third Cliff is dedicated to making superior treats - like browned butter and cinnamon rice krispie treats or lemon-thyme shortbread - while fostering a culture of innovation and accessible indulgence. Over the past three years of vending with our mobile tricycle cafe - Rosie the Third Cliff Trike - we have developed a robust menu of seasonal specials, and a foundation to continually innovate and to engage our customers’ curiosity. Our Summer 2018 best sellers include rotating hand pies (roasted strawberry, plum and black pepper, etc.), za’atar focaccia and coconut cold brew iced coffee.
Rosie the trike was a fixture on the Rose Fitzgerald Kennedy Greenway in downtown Boston and at events throughout the city for two years before shifting focus to Jamaica Plain and the Egleston Square Farmers Market, in order to gain traction and build toward a brick and mortar location in the area.
Whether kicking off the day with a healthy muffin or sharing shortbread as a gift I hope that you love Third Cliff products. I start (nearly) every day with a cup of coffee and a shortbread, and strongly believe that you should too.
Owner & Baker & Shortbread-lover
Third Cliff has been a labor of love and I am very grateful to my thoughtful, creative and supportive team who helped to get it off the ground: Paul and Susan Crowley for their guidance and support, Emily Belyea for her incredible web design and marketing savvy, Kelly Hansen for her beautiful product photos and all of my pre-launch taste testers for their feedback and support.