Read this article in English.The bread shed of Stoya Bread Co. moves in the midst of rising sales, bringing together campus talent and community trust.
Editor’s note: Kathryn Thompson first published this artwork on August 5, 2025, and Anirudh Karunakaran translated it into Spanish.
Sydney Stewart and Nicolas Montoya, two students, get up at three in the morning every four days to start cooking in their home kitchen. A few hours later, their green caseta is located outside at 619 W. 35th St., filled with galletas, bagels, and hogazas of madre. Each mordida is accompanied by a chocolate trozo.
Stoya Bread Co., a new delicia in Austin, starts as a private tradition between Stewart, a last-year student or sustainability, and Montoya, a last-year student or mechanical engineer: two college students who made bread every four days and strengthened their relationship at the same time. In February, the couple built an autoservicio pan caseta and apost by their mutual friend, trusting an honor system to pay. What started off as a peaceful neighborhood offer now draws in new customers every week.
“Since we started going out in the past, eating, cooking, and sitting in the kitchen has been a huge part of our relationship,” Stewart said. We would like to (make pan) in a way that is independent and adaptable to our schedule, which is what makes it possible for us to have pan.
A few months later, Stewart and Montoya passed away without being replaced by the caseta. After reaching out on Instagram for support, Austin replied with open arms.
“It’s the best decision we’ve made as a new community,” Stewart said, adding that we don’t only ask for help. In terms of hours, we have a lot of different places where we can post the caseta and leave really nice comments on our films (such as this one): This is really Austin. Austin, mantengan raro!
The neighbors Mark Phillip and Rachel Hoffman, who wanted to keep the caseta in their neighborhood, offered their patio as a new location on the opposite side of the street. While working from home, it is common to stop by the window to see how the couple is doing and the caseta’s increasing movement.
“It’s good for the neighborhood (es), something unique and special,” Phillip said. I’ve had this house for more than 20 years, and I don’t remember anything.
According to Hoffman, “es divertido verlo crecer y semana tras semana van ganando impulso parec an algo que deba continuar.”
Due to the increasing demand, Stewart and Montoya currently have at least 18 hogazas, 32 bagels, 20 English panecillos, and 90 galletas to reabaste each week, but they are still unable to satisfy their customers’ appetites. The horno’s limited space limits production, and the products are sold for a few hours. Even so, the robot doesn’t worry about you.
We believe that people are kind by nature, said Montoya. We don’t want to bother anyone, especially those without a home, if they need enough bread to rob it.
Although they intend to keep the caseta in its current location, the couple stated that they would like to open a cafeteria with the same emphasis on love, trust, and community. This care is visible in a single bocado of his pan.
You must go deep and have faith that you can nauseate because you will encounter deaf people, said Montoya. The most crucial thing for us has been to be strong, persevere, and not give up.
