The Bakery Cafe by Illy

The Bakery Café by illy

About The Bakery Café by illy

When you first enter the CIA at Greystone, don’t be surprised if you find yourself lured by the intoxicating smells of baked bread, cookies and other treats being made in our Bakery Café by illy. The menu features breakfast pastries in the morning, and for lunch, soups, salads, sandwiches and sides made by our baking & pastry arts students and faculty.

In addition, the Bakery Café by illy has a full menu of illy coffee drinks, Dammann Freres tea, house made beverages, in addition to wines by the glass and local micro brews. All items are available for take out for a wine country picnic, or a working lunch. Or you may enjoy your meal in our casual café with complementary WiFi access.

The Bakery Café by illy is an integral part of the CIA at Greystone’s baking and pastry degree program, and has been made possible thanks to the generous support of illycaffè North America, Inc., a global leader in premium specialty coffee.

Hours of Operation

Open: Sunday–Saturday
Hours: 10:30 a.m.–6 p.m.
Phone: 707-967-2320

Please note: Due to our education schedule, the café hours may vary. Please call ahead at 707-967-2320, or check our facebook page for updates.

We accept all credit cards!

Bakery Closings

November 27, 2014
December 25, 2014

The Bakery Café by illy Menu

Lunch Menu

Photo Gallery

Dress Code

There is no dress code for this restaurant.


The Bakery Café by illy is located at 2555 Main Street, St. Helena, CA 94574.

View directions >

Complimentary wi-fi is available on the first floor of the main building.



Meet Our Instructor

Aaron Brown, CB, CHE, Baking Instructor

Aaron Brown, CB, CHE,
Baking Instructor

Aaron Brown, CB, CHE
Baking Instructor

Aaron Brown has been a baking instructor at the CIA at Greystone for eight years. Chef Brown is passionate about passing on his experience to students, and motivated by the enthusiasm and joy he gets from them in return.

Previously, he was bakery manager for Big River Breads, where he designed and equipped a new bakery facility. His extensive industry experience includes serving as head baker for Il Fornaio America, Corp. in Denver, CO, where he also won the company-wide “Baker of the Year” award. He was also baker/pastry chef for Il Fornaio in Portland, OR. He previously owned Spent Grain Baking Company in Seattle, WA.

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