Solano Baking Company owner shapes menu to reflect changing trends while following family traditions
By Mike Danahey
Solano Baking Company owner Kendra Benz said her business could be a pinch of Panera Bread, a dollop of Dunkin and a sprinkle of Starbucks.
But what separates her spot in the Dixon Plaza from corporate competition is its authenticity, history and amazing staff members.
“People come by to see the staff, many of whom have been working with me for years. We put out fresh, handmade products and are really nice people,” Benz said. “We lead with kindness, and truly believe every person is important on both sides of our counter. We are also heavily involved in our community and bake and donate for many fundraisers.”
While Solano Baking Company has been around in one form or another since 1981, the business has its roots in the 1970s. Back then, Benz’s grandfather, a retired Air Force pilot, and some fellow pilot friends opened a Winchell’s Donut House off of Travis AFB as well as in the greater Sacramento area.
Benz said that led to other family members opening Winchell’s spots in Northern California, including South Lake Tahoe.
Next, her parents, Arnie and Donna Rubin, opened their own shop as one the first stores in what was then The Solano Mall in Vacaville, Benz said, as well as its Dixon location, then a spot by Travis Air Force Base.
By 1998, the business opened a 12,000 foot industrial-sized bakery in Dixon. Benz said the family’s baked goods were available in myriad places, from truck stops, to hospitals and hotels to large grocers, big box retailers and even filling stations.
With the economic downturn in 2006, the family retrenched, shutting down its warehouse operation and streamlining what it offered, eventually doing away with custom order and wedding cakes and replacing it with breakfast and lunch items.
“We went from full automation baking machines back to rolling pins and scooping our own muffins and cookies,” Benz said.
In recent years, Benz has seen all sorts of trends affecting her business, from plant based “milk” to the diversity of diets to which people now adhere. So, attracting travelers coming off I-80 from between the Bay Area and Lake Tahoe, she tries to have various items that meet dietary wants and needs.
One thing has remained constant over time, though: donuts.
“They haven’t changed, and they still sell like crazy,” Benz said.
The shop has its donuts and other baked goods ready by 5:30 a.m., and from noon to 3 p.m. marks them at half price for a happy hour promotion. As the day winds down, Benz sells bags holding four cookies and donuts for $1 a bag.
To keep things local, Benz incorporates Ghirardelli white chocolate mocha into a coffee blend, Torani syrups and sells Peerless coffees and teas.
For a signature sandwich, Benz said it would be the Solano Panini — turkey, melted jack cheese, avocado and aioli served on handmade focaccia with a chocolate chip cookie on the side.
As for what she still enjoys about her 33 years in the bakery business, Benz said, “That’s easy. It’s the people I meet, and the stories they share with us. That, and I absolutely love Northern California.”