WHY WE DO IT
Kave Bakery was founded by Antonia Kane and her husband Bryan Ayala — a husband-and-wife team driven by a shared obsession for craft pastry and a deep connection to the Phoenix community.
Antonia’s path to Kave took her through some of the country’s most respected kitchens, including Tartine Bakery in San Francisco. She later moved to Arizona to lead the pastry program at Valentine, where she built a menu rooted in her heritage and shaped by Southwestern ingredients native to Arizona and beyond. Antonia went on to serve as Pastry Chef at COURSE Restaurant, where she refined her approach with elevated items focused on precision, seasonality, and thoughtful composition — before stepping away to create something of her own.
In 2025, that vision became Kave — a rotating pop-up bakery focused on small batches, seasonal flavors, and zero shortcuts.
What began as a passion project has quickly become one of Phoenix’s most anticipated pop-ups. Antonia’s work has earned national recognition, including a James Beard Award semifinalist nomination— but at Kave, the only thing that matters is what’s in the box when you walk away.
From flaky croissants to limited-run specialties, every Kave drop is made fresh and meant to be enjoyed now.
GET IN TOUCH
We'd Love to Hear From You.
Have a question about our next pop-up? Want to place a custom order for your next event? Or just want to tell us which flavor you’re hoping we bring back? We read every message ourselves and we genuinely love connecting with the people who support what we bake.
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