Edible Notable
Founded in 1995, Pangaea Bakery and Cafe began by offering artisanal, organic bread and fair-trade espresso beverages, with the menu expanding over the years. What was supposed to be a brief closure while relocating resulted in a four-year break while owner Nicole Marshall managed a health issue.
“Quitting is not in my vocabulary,” she says. “Never has been. Probably never will be.”
In the process of reopening, she rebuilt the menu from scratch. “I wanted [Pangaea] to be a better version of its old self.” Today, the bakery and café offers breakfast items, soup, sandwiches, salads, pizza al taglio, pastries, and desserts—all made from scratch with the highest-quality, cleanest ingredients Marshall can find.
Fresh-baked bread remains a staple, with organic sourdough and French baguettes made daily and a rotating lineup of specialty breads announced each month on Facebook. Gluten-free options are available as well.
“Some of my favorite places have little markets, so I decided to offer gourmet items that you can’t find elsewhere.” The marketplace inside Pangaea expanded this year. It features Arizona-grown Hayden Flour Mills flour, as well as specialty items like Rancho Gordo beans, couverture chocolate, Italian pasta, sauces, seasonings, and everything in between. Fresh cut flowers and produce from local farms share space with European cheese, cured meats, and other perishable items.
Pangaea is located at 1260 Gail Gardner Way in Prescott and is open daily from 8 am–4 pm.
