Michi Michi

Vanessa Corrales built this Bankers Hill bakery as a rotating collective, giving guest pastry chefs and serious home bakers counter space on a 30/70 profit split weighted toward the baker. The storefront holds about six people, so a weekend line for the case (croissants, danishes, babkas, matcha drinks) often forms on the sidewalk. Specialties change with whoever is baking, including what one contributor calls the only Korean cream puffs in the city, and the bakery's TikTok virality has left its guest-baker waitlist running several months long.