Jen Musty, along with 9 full-time and 6 to 8 part-time staff.
Jen Musty has been baking for as long as she can remember. After graduating from high school, she moved to the Bay Area, where she studied accounting, but she dreamed of opening her own bakery. In 2006, she started building a name for herself as a caterer, and in 2009, she opened a kiosk in downtown San Francisco to sell her cookies, scones, shortbreads, brownies, and cakes. Two years later she launched a brick-and-mortar kitchen and storefront on Polk Street, which in 2016 relocated to Nob Hill. Jen is driven by a love of sharing good old-fashioned American treats with a modern twist and an emphasis on premium ingredients and seasonal produce.
Batter uses organic products when possible, including all organic flour. All produce (with the exception of bananas) is sourced directly from local farmers, including many that sell at the Ferry Plaza Farmers Market.
Batter Bakery’s signature Sand Angel cookies are made from a secret recipe that baker Jen Musty developed in college.
San Francisco, California 94109
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »