Our friends, loyal customers, talented bakers and local suppliers are what makes Corina Bakery & Bistro second to none. We'd like to tell you a little about the Corina Community, beginning with the bakery itself.

The original owners worked many years at a well-known bakery in New York City's fashionable Greenwich Village neighborhood. With a dream of opening their own boutique bakery, the couple journeyed to the Pacific Northwest. They selected Tacoma as the ideal location. They named it Corina Bakery, after their daughter, and opened for business in January of 2006.

A couple of years later, Mike and Molly Ott, purchased the bakery and transformed what was then a fine local bakery into one of the region's very best. Mike, Molly and their extraordinary staff accomplished this by working towards one simple goal; to produce delicious scratch desserts and baked goods, in a neighborhood establishment with a sense of community spirit. The retail shop, continually evolving, provides a casual atmosphere where people come to enjoy a slice of cake and espresso, or take home a delicious loaf of artisan bread.

Molly "Molls to the Wall" Ott, Owner
Molly Ott	"I came to the bakery with 20 years of retail and wholesale experience under my belt as an executive in the fashion industry. I serviced national and independent retail account s throughout the US and Canada, but at the end of the day I found myself missing being closer to my family and friends. I’ve always had a life-long appreciation for the culinary arts, and coupled with a desire to provide a pleasurable work environment, the leap of faith was made. I focus on our numerous wholesale accounts, daily business and have learned to decorate cakes like a pro. It has been an amazing learning experience!"
Stephanie "Safety Stephanie" Pollak, Bakery Manager
Stephanie Pollak	"It all started the summer I turned 10. While other kid watched cartoons, I watched Great Chefs and devoured The Joy of Baking. As I grew up, I was perplexed when my mother developed an allergy to both eggs and gluten. No way was my mom living a life without cake! So I began tinkering with recipes in a time when gluten free was virtually unheard of. People always said I should make cakes professionally but I never found a bakery that made things from scratch, my one hang up. So I made them for friends and family and catered weddings on my weekends. After a corporate merger, I was laid off as a Marketing Director and decided to attend Culinary School. I am now the primary decorator, focusing on wedding cakes and novelty cakes. I enjoy recipe development and have loved Molly’s continued support of my agenda to make delicious vegan and gluten free versions of all our signature cakes and more."
Leigh "Danger" Cox, Baker Especial
Leigh Cox	"I transcended upon the baking scene on September of 2008, while attending culinary school. There I discovered a talent for producing baked goods that had lied dormant for nearly two decades. My goal at Corina Bakery is to make us number one on the minds of the public and critics alike. I want the Corina brand associated with the best damn cakes anyone has ever eaten."
Liz "Lizzie" Sparks, Retail Manger
Liz Sparks	"My husband Paul and I live in downtown Tacoma. I love coming to work and being able to see my neighbors and friends. Our home-style bakery really is a hub for friendship and connections. I mean, this bakery is filled with all my favorites like, local roaster, Valhalla coffee, the best cake, pastries and great savory items. We love being part of the local community and look forward to many years of experiencing its growth. What could be a more perfect way of sharing life together?"