The following is an extended version of the article that appears in our September 2026 issue.
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Janey Gioiosa (Photo courtesy Janet’s Café & Bakery)
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Pretzel croissant (Photo courtesy Janet’s Café & Bakery)
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Janet’s Café & Bakery (Photo by Eileen Mellon)
Flour Child
“The majority of the flours we use come from [Virginia-based] Deep Roots Milling and Grapewood Farms. It’s important to me to use local grains and to support our farmers and millers. It also makes a more interesting loaf in terms of flavor and texture.”
Tool of the Trade
“My most essential baking tool is a bench knife. I get these particular ones that fit my little hands that I love. It’s something we use every day, whether you’re on prep or on the bread mix.”
Janey Gioiosa (Illustration by Abigail Giuseppe)
Flipping for Inspo
“I have so many cookbooks, it’s a problem. The one I find myself always going back to is ‘Sift’ by Nicola Lamb and her Substack as well. Camilla Wynne’s ‘Jam Bake’ cookbook is also great for jams whenever fruit is abundant.”
Sleeper Hit
“People need to get on the pretzel croissant train! We have salt and everything seasoning. She’s all that you would want — salty and a little sweet from the dough. Come on now!”
On Aux
“If I were in control of the stereo, I would be playing the ‘Armchair Expert’ podcast or early 2000s hip-hop. Picking music at 3:30 a.m. has always been a challenge for me, though, so I let that be someone else’s job now.”
Out of Bakery (OOB)
“When I am not at Janet’s (which is rare), I am usually at home with our dogs Tully and Obi. It’s hard being away from the pups so much, so when we do have some free time, we usually spend it decompressing, cooking, having a nice cocktail on the back porch and playing with the dogs.”
Charlottesville Connections
“I got my start in the kitchen in Charlottesville. My favorite spot for a nice dinner and a drink is Oakhart Social — hands down my favorite restaurant. For the morning bakery fix, my go-tos are Belle and MarieBette.”
