Our Story

Seven years, one recipe, a lot more ovens.

Magnolia & Rye is still run by the person who started it, out of the same conviction: bake less, bake it well, and don't hold anything over to the next day.

How it started

Reyna Voss learned to bake bread out of necessity, not ambition. She was working the line at a restaurant in Denton and got tired of buying mediocre bread for family meal, so she started making it herself, at home, on her one day off a week. A neighbor asked to buy a loaf. Then a few more people did.

By 2018 she had a folding table at the Durant farmers market on Saturday mornings, one sourdough recipe, and a scale she still uses today. She sold out most weeks by 9 a.m. and started getting asked about cakes, then wedding cakes, then whether she'd ever open an actual shop.

In the spring of 2019, she signed a lease on a narrow storefront on Main Street that had been a shoe repair shop for thirty years before that. The ovens went in that summer. The sourdough recipe from the farmers market table is the same one used today — it just makes a lot more loaves now.

How We Work

A few things that haven't changed

Small batches, every morning

Nothing gets baked more than a few hours before it hits the case. We'd rather sell out at 10 than have day-old pastry sitting around at noon.

Local when it makes sense

Flour comes from a mill in Denton. Fruit for galettes comes from whoever at the farmers market has the best stuff that week — we don't lock into one supplier if the peaches down the row are better.

Cakes built by conversation

Custom cakes start with a short phone call or a visit to the shop, not a binder of photos to choose from. We ask what the day actually needs and go from there.

Closed when we're out

We don't overbake to stay open longer. If the case is empty at 10:30, the case is empty. It happens more Saturdays than not.

Timeline

From folding table to storefront

2018

The farmers market table

Reyna starts selling sourdough loaves on Saturday mornings at the Durant farmers market. Sells out most weeks within two hours.

2019

118 W Main Street

Magnolia & Rye opens as a storefront bakery, four days a week, with a menu of five items. Cardamom buns get added within the first month after customers keep asking.

2021

Custom cakes become a real part of the business

Word of mouth from a few weddings turns cake orders into a steady part of the week, not just a side request. Priya joins as pastry cook and takes the lead on cake decorating.

Today

Same recipe, same hours, more hands

Three people now run the kitchen and counter most mornings. The bread recipe hasn't changed since 2018.

Who's In the Kitchen

The people baking your order

Reyna Voss

Owner & Head Baker

Runs bread and laminated pastry. In most mornings by 4 a.m. Has strong, mostly correct opinions about hydration percentages.

Priya Nandan

Pastry Cook, Custom Cakes

Leads all custom cake and dessert board orders. Trained in restaurant pastry before joining Magnolia & Rye in 2021.

Wendell Cho

Counter & Operations

Runs the front of house on weekend mornings and keeps the ordering calendar straight. Has been with the shop since year one.

Come Say Hello

We're on Main Street most mornings.

Stop by, or get in touch if you're planning something that needs a custom order.

Visit & Contact