The harvest that started it all

This story doesn't begin with a bagel. It begins over 80 years ago, when a family migrated from Monterey, Nuevo León and followed the harvest through the Willamette Valley. Strawberries, pole beans, hops, potatoes. Fields they didn't own. Wages they didn't set.

They planted roots anyway. Their great-granddaughter grew up in Woodburn, before spending years in Boulder and Santa Cruz. That's where the idea was born. Saturday mornings, windows open, farmers market in the fog. No agenda, just present. That feeling never left.

Juniper was born in Santa Cruz in 2020. Juni's Cruz is named for her and for that coastal community. Cruz is Spanish for cross — a crossroads. Where a mother's dream meets her daughter's future. We have always believed that where you are planted is not an accident.

Juni won't remember the years before the cafe. To her, this place will have always existed. That's the whole point.

The valley that fed this family as workers is now the valley that feeds this business as owners. Same earth. Different hands. Same love for what grows here.

This business exists because a woman named Donna — Chasity's mom and Juniper's grandma — used everything she had saved to bring her family home. She did it while fighting her second battle with cancer. We open every morning for her.

A note from Chasity · Founder

If you're reading this, you're early. That matters to us.

Thank you for getting this far.

What I want you to know is the part that isn't on the rest of the page yet. We don't open until 2028, and that's not a delay — it's the work. It's two more years of sitting with farmers I haven't met. Of building toward the Saturday morning I've been picturing since I moved back. Of making sure the first bagel out of the oven is one my mom would have been proud to hand someone.

Most people will find us when the doors open. You found us before there is a door. That's a different kind of trust, and we don't take it lightly. Whatever pulled you in — the family, the valley, the bagel, the bet — I'd love to know which one. And I'd love to keep you close while we build the rest.

We open in 2028. The work happens now.

Whether you grow what goes in the bagel, want to help us open the doors, or just want to be there the morning we do — there's a place for you here.