Update Highlights:

Update 2/18/24

With an incredibly heavy heart we are announcing the full closure of Seabiscuit Bakery. When we announced the closure of the café at the beginning of January, we were met with such an outpouring of love and support that we felt bolstered to keep the production end of the bake shop open so that our products could still be out in the world. We received countless messages brainstorming hail mary ideas for us. We met with a handful of brilliant people who wanted to help come up with ideas to keep us afloat. We are so grateful for those ideas. At the end of the day, every idea ended at the same roadblock, which is that we use too much water in this location for the septic to handle us and we put too much work/effort/money into it to start from scratch anywhere else. It’s simply time to say, we’ve done our very best.

Our last day of production will be February 25th, which will be our last delivery day to the grocery stores and restaurants. We are so grateful for our community’s support through this. We extend our immense gratitude for the whole crew who fought valiantly to keep this dream alive. And to the tiny yet mighty crew that has continued the fight the last month – it’s been a lot on their shoulders and I don’t have the words to express how much they mean to us. I would like to specifically thank Allyss Taylor, our head baker/chef/organizer/visionary – she was there from the beginning seed that grew out of the Saltwater shed and standing strong until the last day. Thank you Allyss from the bottom of our hearts.

Thank you,
Jenn and Sieb

You can continue to follow along and support us through Prima Bistro and Saltwater Fish House & Oyster Bar, which aren’t going anywhere. Subscribe to our company-wide newsletter to follow along.

Update 1/28/24

It’s been over a week since we closed the doors of the Café, but we are excited to share the immediate future of Seabiscuit Bakery & Co. Our small team has been working relentlessly behind the scenes to find a viable path forward for the delicious goods we are known for. With Pastry Chef Allyss Taylor at the helm, we will continue to bake out of our current production space and are committed to providing our restaurants (Prima and Saltwater) and select local retailer suppliers and businesses with our small-batch, hand-made, fresh baked products. Read the full update here.

Update 1/18/24

Seabiscuit Gift Cards can now be redeemed at Prima Bistro! We apologize again for the timing of the closing decision coming post holidays, but appreciate your understanding and patience as we transferred everything over. Seabiscuit Gift Cards are NOT redeemable at Saltwater Fish House & Oyster Bar.

Update 1/10/24

Thank you for the overwhelming amount of love and support that you have shown us since our closing announcement. In case you missed it, you read the full letter from Jenn and Sieb here.

As for the future of Seabiscuit, we are working hand in hand with Beth to determine what is ahead for the bakery portion of our business. But it is VERY important that we make it clear that we are not pursuing saving the Café as you know it, but instead strategizing on how to keep the space for in-house and wholesale bakery production and potentially other community offerings down the line.

Stay up to date as we finalize plans by subscribing to our company-wide newsletter at seabiscuitbakery.com or by following along on our social pages. Thank you for understanding and please direct any further questions to Jenn at Jenn.jurriaans@gmail.com.

Update 1/2/24

We can’t really believe that we are writing these words, but we are closing the doors of Seabiscuit Bakery & Co, as it is, at 2pm on January 16th, 2024. We have fought valiantly for this endeavor to make it, but it just isn’t, and without risking Prima and Saltwater, we can no longer forge on. We realize this isn’t how it looks from the outside, but the Café has never been profitable. There have been countless roadblocks standing in our way to success at this location, but there have also been many accomplishments that should be celebrated.

Read the full letter from Jenn and Sieb here.