Thank you for 8 great years at our storefronts! Now you can visit us by taking a baking class at our Holland Road kitchen, ordering off of a holiday pre-order menu or stopping by when we have pop-ups!

Racheal chased her dream of owning a bakery all the way from New York City’s acclaimed Culinary Institute of America, right back to her hometown. Toting her degree, years of top-tier industry experience, and an arsenal of perfected pastry techniques and hard-earned expertise, Racheal opened May’s Parlor in 2017 to share her appreciation for traditional French Pastry with the local community. She keeps our ovens on, our pastries hot, and the pilots lit.

Katie graduated from James Madison University in 2016 with a double major Mathematics and Statistics. Katie then received her Masters in Statistics from George Mason University in 2017. Following her passion with baking, she went back to school to get her Baking and Pastry degree from The Culinary Institute of Virginia in 2018. Katie has worked her way up to being the Head Baker and Operations Manager of May’s Parlor over the last three years.

Brandon found his passion in baking while in the TCC Culinary Program. He found his passion for high-quality, handmade breads soon after. Brandon’s bread-making claim to fame began at Artisan’s Bakery & Café, baking artisanal breads, like sourdough, fougasse, german style breads and more. He then got in touch with his sweeter side at Whole Foods Bakery and Plaza Bakery, making cookies, danishes and various breakfast pastries. Most days, Brandon is the Parlor’s Lead Viennoisserie Baker, but in his free time, he hangs out with his wife and his cats.