Grindstone Bakery

Rohnert Park

Darlene Falzarano and Mario Repetto both boast Italian ancestors and they’re both early risers. They have to be to bake bread. From the start, Falzarano and Repetto knew they wanted to go against the grain and create a company unlike any other in the North Bay. Their bakery, a nifty mix of modern technologies and artisan techniques, is celebrating its fifteenth anniversary, having carved out a niche with specialty breads that weigh 24 ounces and are made from rye, spelt, quinoa and millet.