At Beloved’s Bakery and Cafe, Zach Condron transforms simple ingredients into extraordinary creations. He has spent more than a decade mastering the craft of artisan baking, and he’s built a reputation for exceptional sourdough breads and seasonal pastries that celebrate both tradition and innovation. He began selling bread at local farmers’ markets, where he cultivated a devoted following over five years. In October 2024, he opened a brick-and-mortar bakery, café and wholesale operation in Reno Public Market. He prioritizes organic ingredients and slow fermentation. Beloved’s is located at 299 E. Plumb Lane, Suite 129, in Reno. For its farmers’ market schedule and more information, visit www.belovedsbread.com.
What’s the best thing you’ve eaten locally in the last month?
Freshly harvested raw hakurei turnips from Prema Farm.
Your kitchen is on fire. (Metaphorically!) What are you cooking?
My partner and pastry chef, Marco Dobrescu, has been dialing in a coconut pandan custard and mango pastry. Hauntingly good!
Who is/was your strongest culinary influence?
My good friend Mike Zakowski, a wholegrain baker based in Sonoma, Calif. Dedicated to technique, whole ingredients and a simple lifestyle, Mike’s approach to work and craft is really inspiring to me.
What is your go-to midnight snack?
With early mornings, I’m in a deep slumber at midnight. But our miche bread toasted with ghee, preserves and cottage cheese is my ultimate snack pacifier—hits the spot every time.
Which local restaurant deserves more attention, and why?
Moo Dang! I’m always surprised to find a seat when I show up.
How does food contribute to our community?
I could write a book in response to this question! Food is the foundation. Eating brings anybody and everybody together. It’s our connection to Earth, and through that, we’re nourished on so many levels. What I love about food most is how it embodies both beauty and mortality in a single gesture. There’s something moving about witnessing a seed’s journey: planted in soil, nurtured by water, sun and air, then sprouting into a living expression of strength, perseverance and generosity. This eternal cycle of growth, nourishment and renewal connects us all to something greater than ourselves.
What’s the most unusual thing in your refrigerator right now?
Almond milk. Such a strange modern phenomenon.
Please share your favorite food memory from growing up.
Eating juicy blackberries right off the bush as a young boy. Carrying a big bowl of those blackberries back home, I felt like the richest kid in the galaxy!
What’s the one kitchen tool you can’t live without?
A bench knife, a baker’s most-used tool!
If you could have dinner at any restaurant in the world tonight, where would it be, and why there?
In the warmth of my late grandmother’s kitchen eating a big plate of her paella, surrounded by family.
Beloved Bakery is our go to for Breakfast, Lunch, Pastries & The best Focaccia Bread
Cannot live without Zach’s Olive Sourdough!