Northern Michigan’s first Artisan Bakery, Pleasanton has been a leader in the local food movement for over 20 years. Using time honored techniques and an incredible wood-fired brick oven, Pleasanton Bakery creates breads that are unlike any other available. Pleasanton is the only bakery in Northern Michigan to leaven all its breads with a “starter” which has been continually “fed” for over 20 years. Using this naturally leavened technique enables the breads to be free from any sugars or bakers yeast. When bread is made in this fashion it becomes easily digestible and nutritionally superior to sweetened yeasted breads.

Pleasanton Bakery creates some of the finest naturally leavened bread, using organic, Michigan grown grains. Pleasanton also offers a rotating selection of fine sweet treats such as cookies, muffins and tarts, made with local organic fruit and organic cultured butter. To ensure optimum freshness, the concept operates in true European style – baking batches throughout the day for both wholesale and retail offerings. With fresh smells, seasonal affordable offerings and sit-in and to-go options, this is a true neighborhood delight.

Pleasanton Bakery’s working bakery offers retail and wholesale options for Traverse City. Work begins daily at 6am and smells surround the block tempting passerbys. Customers can indulge in a wide spectrum of pastries, breads and savory options. Familiar morning pastries such as savory and sweet scones, croissants and danishes appear regularly. Almond croissants, chocolate croissants, sundried tomato goat cheese danish and bacon cheddar scones feature classic twists.  Pleasanton Bakery’s shelves are stocked full with housemade tarts, cakes, cookies, and brownies. Options will change seasonally and will highlight elevated classic combinations.


Classically trained at the French Culinary Institute, Jonathan St. Hilaire began perfecting his pastry technique through various stints in New York City’s finest restaurants including Terrance Brennan’s Picholine, Payard’s Patisserie and Bistro, Bouley Bakery and Danny Meyer’s Eleven Madison Park. Further south, in Atlanta, St. Hilaire worked in award winning kitchens such as 1848 House, Canoe, Spice, The Four Seasons Hotel, Executive Chef of the Westye Group, Executive Pastry chef at Woodfire Grill, Corporate Pastry Chef for Concentrics Restaurant Group and most recently owner of Bakeshop bakery and café. St. Hilaire was on the advisory board for Le Cordon Bleu, a worldwide leader in gastronomy, hospitality and management. In 2000, St. Hilaire won the Gold Medal in the “Southern Pastry Classic” and shortly thereafter received the critics award as one of the best new chefs in the area, earning him the title of ”Best New American Chef in Atlanta” from Bon Appetit magazine in 2002.  That same year, Atlanta magazine also recognized him for the city’s “Best Chocolate Dessert.”

The St. Hilaire family is thrilled with their recent move to Traverse City and the purchase of Pleasanton Bakery.  As a Chef, Jonathan is excited to work with all of the locally grown ingredients available to him in Michigan and the opportunity to bake in a woodburning oven.  St. Hilaire resides in Traverse City with his wife, Kristin and twin sons.