ANN ARBOR, MI — There’s a new bakery on the block, backed by hospitality group The Pulpo Group.
Orijin Bakery, a modern bakery rooted in the art of pastry-making, is making its debut, bringing world-class pastries, viennoiserie and creative custom cakes to Ann Arbor, MI. Created in partnership with Sava Farah, founder and CEO of The Pulpo Group, the business will grant executive pastry chef and co-owner Jin Capobianco Gorian space to create an array of baked goods, including seasonal tarts and savory, naturally leavened breads.
Orijin is an extension of the culinary tradition Jin has built as the leader of the pastry program at The Pulpo Group’s historic multi-concept restaurant, The Dixboro Project.
“Orijin is the embodiment of everything I love most about the art of pastry: the ability to bring a small moment of joy to someone’s day through something made by hand and with intention,” Jin said. “I’m so thankful for the support of our fans in Dixboro over the last few years and cannot wait to welcome you to Orijin.”
Intended to foster community and connection, the bakery intentionally omits all consumer-facing technology. The bakery is laptop-free, and front-of-house computers and screens have been removed from the ordering experience to emphasize conversation, hospitality and personalized service.
Designed by The Pulpo Group’s lead designer Megan Kotlyar, the bakery spans 1,445 square feet and can hold up to 25 guests seated indoors with a six-person patio. The interior showcases a clean, streamlined and minimalistic design with blue hues, warm woods and neutral stones, creating a calming, welcoming environment for customers.
“Every facet of Orijin is designed to reflect our intention to encourage guests to slow down and stay awhile,” Sava said. “We’re excited to welcome in friends new and old and create an experience for all where thoughtful design, craftsmanship and genuine hospitality come together every day.”
The new concept will feature a range of products, including:
Everything-Scallion Cream Cheese Twist – Swirled with garlic-scallion cream cheese and everything bagel mix
Twice-Baked Strawberry Frangipane – Strawberry jam with toasted almond frangipane
Blue Corn Danish – Blue cornbread, blueberry, and whipped ganache
Stone Fruit Bay Leaf Pop Tart – Stone fruit compote folded inside a flaky crust with vanilla bay leaf icing
Pistachio Cardamom Bun – Pistachio filling, cardamom glaze and candied pistachios
Seasonal Tarts – Available whole or by the slice
Seasonal Quiche – Available whole or by the slice
Signature Cake Slices – Chocolate Caramel Fudge and seasonal flavors
Seasonal Pala Romana – Zucchini, ricotta and tomato
Take-Home Breads – Sourdough baguettes and boules, seasonal focaccias and English muffins available for retail purchase
