Crixa Cakes, a beloved bakery in Berkeley specializing in Eastern European pastries, is closing after nearly 30 years of operation. Co-owners Elizabeth Kloian and Zoltan Der decided against renewing their lease amid concerns about their space. Initially opened in 1998 as a wholesale bakery, Crixa gained a reputation for unique pastries, embracing a slow food ethos with an emphasis on sustainability and clean ingredients. Despite the closure of their Adeline Street location on May 10, they plan to work on cookbooks and seek a new location to continue their passion for baking.
Crixa is approaching a crossroads. We have had a great run of 25 years on Adeline Street, and we could not have made it without our amazing customers, employees, and vendors.
After founding the business in 1998 as a wholesale bakery, Kloian and Der carved out a niche in the Bay Area bakery scene by focusing on European pastries such as kolache from the Czech Republic; Budapest coffee cake and kifli from Hungary.
Kloian and Der built Crixa with a slow food mantra, focusing on clean ingredients, sustainable sourcing and traditional recipes.
The recipe for an English saffron bun dates back to the 1700s, and a recipe from Der's mother for kifli dates back to the late 1800s or early 1900s.
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