about us
About Our Menu
At Missy’s Provisions, we believe good food starts with good ingredients. We bake our breads and pastries from scratch every day, using local and organic ingredients whenever possible and keeping our recipes simple enough that you can recognize everything in them.
We also believe that truly good bread starts with truly good flour. Sourdough has become increasingly popular, but the benefits of a long, slow fermentation can only go so far as the flour it’s built from. That’s why we intentionally source our flour from Barton Springs Mill, a local Texas mill known for its thoughtfully grown and carefully milled grains. We work with heritage and ancient varieties, choosing grains for their flavor, nutrition, and the character they bring to our bread. These are grains with history, and they make bread that is not only delicious, but more nourishing and, for many people, easier to digest.
To us, good baking doesn’t require hiding behind complicated ingredients. It starts with choosing the best ones and giving them the time and technique to shine.
From Our Family Table to Yours
Missy’s career began in Atlanta, where chef Anne Quatrano took her under her wing and encouraged her to pursue pastry. Under Anne’s mentorship, Missy became Executive Pastry Chef at Bacchanalia and Floataway Café, beginning a career that would span more than 30 years. While at Bacchanalia, she consulted with Amy Sherber of Amy’s Bread to develop Bacchanalia’s artisan bread program, an experience that helped shape her appreciation for the craft and complexity of great artisan bread.
Missy stepped away from the kitchen for a time to welcome her first and second children, but continued consulting behind the scenes before returning to Star Provisions as their Executive Pastry Chef. While there, she also consulted for restaurants, developing menus, planning production, and helping bring new food concepts to life. Across kitchens, she developed a philosophy that guides us today: baking is a true artisan craft, and the best bread and pastries begin with truly thoughtfully sourced ingredients. Over the years, the idea of owning her own place kept growing, and Anne continued to be the person she turned to for wisdom and, of course, the occasional reality check.
For Missy's family, food has never been just about eating.
With five kids, the family table was always a gathering place full of food, conversation, laughter, and the occasional chaos that comes with a full house. Some of the best memories are the ordinary ones: passing dishes, talking about the day, and lingering long after the meal was finished.
Through it all, Missy’s husband has been one of her greatest supporters, encouraging her to follow her passion for baking wherever it led. That love of cooking, gathering, and hospitality became part of our family long before it became a business.
The first step toward making that dream a reality was at the Hill Country Heritage Farmers Market in Kerrville. After graduating with her degree in business and beginning her career in marketing, Maddy joined her mom to help share Missy’s love of bread and pastries with the community. Together, they set up a market table and spent the next year baking, selling, listening, testing recipes, and getting to know the people who came back week after week.
The farmers market gave us something we couldn't have gotten from a business plan: a community. That experience showed us that we didn't just want to make food for people. We wanted to create a place for community to flourish around good food.
During our time at the farmers market, we began looking for a place where we could put down roots. We found it in San Antonio’s historic Monte Vista neighborhood in a beautiful 100-year-old brick building. This building turned dream into reality: a bakery where bread could be baked fresh each morning, pastries could be made by hand, coffee could be shared amongst friends, and neighbors could come in and feel at home.
While Missy’s Provisions is our first storefront, the heart of it was built long before we opened the doors.
Missy’s career began in Atlanta, where chef Anne Quatrano took her under her wing and encouraged her to pursue pastry. Under Anne’s mentorship, Missy became Executive Pastry Chef at Bacchanalia and Floataway Café, beginning a career that would span more than 30 years. While at Bacchanalia, she consulted with Amy Sherber of Amy’s Bread to develop Bacchanalia’s artisan bread program, an experience that helped shape her appreciation for the craft and complexity of great artisan bread.
Missy stepped away from the kitchen for a time to welcome her first and second children, but continued consulting behind the scenes before returning to Star Provisions as their Executive Pastry Chef. While there, she also consulted for restaurants, developing menus, planning production, and helping bring new food concepts to life. Across kitchens, she developed a philosophy that guides us today: baking is a true artisan craft, and the best bread and pastries begin with truly thoughtfully sourced ingredients. Over the years, the idea of owning her own place kept growing, and Anne continued to be the person she turned to for wisdom and, of course, the occasional reality check.
For Missy's family, food has never been just about eating.
With five kids, the family table was always a gathering place full of food, conversation, laughter, and the occasional chaos that comes with a full house. Some of the best memories are the ordinary ones: passing dishes, talking about the day, and lingering long after the meal was finished.
Through it all, Missy’s husband has been one of her greatest supporters, encouraging her to follow her passion for baking wherever it led. That love of cooking, gathering, and hospitality became part of our family long before it became a business.
The first step toward making that dream a reality was at the Hill Country Heritage Farmers Market in Kerrville. After graduating with her degree in business and beginning her career in marketing, Maddy joined her mom to help share Missy’s love of bread and pastries with the community. Together, they set up a market table and spent the next year baking, selling, listening, testing recipes, and getting to know the people who came back week after week.
The farmers market gave us something we couldn't have gotten from a business plan: a community. That experience showed us that we didn't just want to make food for people. We wanted to create a place for community to flourish around good food.
During our time at the farmers market, we began looking for a place where we could put down roots. We found it in San Antonio’s historic Monte Vista neighborhood in a beautiful 100-year-old brick building. This building turned dream into reality: a bakery where bread could be baked fresh each morning, pastries could be made by hand, coffee could be shared amongst friends, and neighbors could come in and feel at home.
While Missy’s Provisions is our first storefront, the heart of it was built long before we opened the doors.
Bring Missy’s to Your Table
Pick up something for yourself, or bring something to share. There’s always room for good bread and good company.