ANN ARBOR, MI — A new modern pastry shop, backed by hospitality company The Pulpo Group, is prepping to open in downtown Ann Arbor, MI, later this summer.
Orijin Bakery will serve as an extension of The Boro, an all-day cafe that’s part of The Dixboro Project, a 20-acre multi-concept operation.
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 viennoiserie, custom cakes, seasonal tarts and savory, naturally leavened breads.
“Anyone who has been to The Boro knows that Jin is a world-class pastry chef who brings an unparalleled level of care and artistry to every baked good she creates,” Sava said. “While I’m so proud of the culinary excellence we’ve built together in Dixboro, I couldn’t be more excited to bring her incredible talent to a larger stage in a part of the city that means so much to me.”
In addition to the pastries and breads that will be available in-store, Orijin’s business will also include a wholesale program, driven by demand from other cafes and restaurants in the area and supported by the bakery’s 2,800-square-foot kitchen space.
“Until now, we simply didn’t have the capacity while operating out of our kitchen at The Dixboro Project,” Sava shared. “With the opening of our expanded bakery, we’re finally able to say yes. We’re excited to partner with a select group of like-minded cafes, restaurants and retailers who share our passion for exceptional craftsmanship and quality.”
The project has been in the works for more than a year, with construction underway since the lease was signed in April 2025. Sava noted that Orijin is on track to open before the fall semester begins at the University of Michigan, which is housed in Ann Arbor.
“I’m so thankful to fans of The Boro both near and far who have been critical to its continued success,” Jin said. “Opening my own bakery is a dream come true, and I can’t wait for you to experience what we’ve been cooking up.”
