Located in Anchorage, Alaska — we arrive in the early hours of the morning to bake small batches of croissant, bread, muffins, and scones.
We crack the eggs, zest the fruit, and (lovingly) feed the “sourdoughs” – everything is handmade. Only the finest and freshest ingredients we can find are used in Fire Island baked goods. All of our flour is organic and specially chosen and milled for artisan baking. We believe this yields the best tasting and most responsibly made products.
We appreciate the community spirit that surrounds the bakery. Fire Island staff strives to provide great service and friendliness to all our customers, and we stand by the quality of our products. If you are ever not satisfied, we will gladly make it right. We wouldn't have it any other way!
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OUR STORY
Fire Island Rustic Bakeshop is a small artisan bakery which began in 2009 in the heart of South Addition – one of Anchorage’s oldest downtown neighborhoods. In the fall of 2015, a second location was opened in the charming Airport Heights neighborhood, just south of Merrill Field. Our line of baked goods include crusty, traditional breads, sweet and savory croissants and scones, hearty muffins, fresh baked cookies, frosted cakes, tarts, multi-grain granola, a variety of daily sandwiches, and holiday specialties. We proudly brew organic, fairly traded coffee and tea.
K Street Market - Downtown
Airport Heights
a true family business
The bakeshop was founded by Janis Fleischman and Jerry Lewanski in the spring of 2009. Jerry's love of baking began as a hobby—a passion for cooking that he indulged in his off-hours. After retiring as Alaska's Director of State Parks, Jerry spent a year training at the San Francisco Baking Institute, where his passion for baking truly took off. Janis shares her husband Jerry's passion for food and the culinary arts. Janis toured the country, studying bakeries around America, and discovered what works and what doesn't as well as what styles and tastes they most enjoyed.
The first baker at Fire Island was our daughter, Greta Lewanski, who is an intuitive, creative, and hard working baker. Greta left the bakery to pursue other dreams. Greta started Turnstone Farms, the wonderful business of growing and selling fresh flowers in Anchorage.
Our son Josh Saul and his partner Tess Millard began working at the bakery our first summer to help get us on our feet. They have since returned to their beloved New York City and their careers as a reporter and designer. We appreciate the quiet support from our daughter Marya Lewanski who could not leave her 17 sled dogs in Fairbanks to start baking! Our daughter Rachel Pennington, Rae, joined us in 2010, first on the counter and then as a baker. Rae became a full partner after ten years of working and investing in the business. Her enthusiasm and skill lead to San Francisco to study for six months at the San Francisco Baking Institute. She returned to Fire Island as manager and part owner. Rachel oversees daily operations and makes sure that every batch of scones, cookies and sprouted grain sourdoughs comes out of the oven perfectly.We have so appreciated the hard work and support of our children in creating a successful Bakery. We could not have done it without each of you.
OUR TALENTED STAFF
Fire Island has an incredible team of bakers. Our bakers have trained at some of America's finest culinary programs. We continue to train talented Alaskans in the craft of artisan baking through on-site training as well as distance courses.
NOTABLE MENTIONS
Fire Island's Over-The-Top Guarantee
We are incredibly passionate about your experience at Fire Island. If you are ever less than delighted with our products, customer service, or a special order, please let us know. Whether it was minutes or years ago, give us the opportunity to make things right No proof or returns necessary. We would like to make your day because that’s what makes ours. .
Get in Touch
Please fill out the form and we'll respond as soon as we can. We do not have online ordering capabilities at this time. We do not accept special orders. Thank you.
Photography by Ash Adams and Brian Adams except: bread pudding by Kim Sunee; K Street Market photos by Reese Hanneman. Photo of Ben VanderWheele courtesy of VanderWeele Farms, photos of vegetables courtesy of Arctic Organics.