Try the Dylan Donut
Support the DJH Community Center
Hi, we’re Jeff & Casey Harrell and Mark & Lindy Swain — the proud owners of Cottage Bakery!
Since 1908, this little bakery has been a sweet staple on the Long Beach Peninsula. After nearly 50 years with Bob and Judi Andrew at the helm, we were honored to pick up the torch in 2020.
For us, Dylan’s Cottage Bakery is about family, community, and tradition. Our (Jeff & Casey’s) daughter Dylan loved this place, and we carry her joy into everything we bake. We’re here for food, good people, and the next 100 years of Cottage Bakery!
Who is Dylan?
Our purchase of Cottage Bakery was deeply personal — both for our family and for this community we love. Our daughter, Dylan Jude Harrell, was a sweet and sassy four-year-old when she was diagnosed with DIPG, a rare and incurable brain cancer, in August 2018. She bravely fought for 20 months and passed away on April 9, 2020, at just six years old.
Dylan adored fashion, music, swimming, and she especially loved coming to the bakery. We carry her joyful spirit into everything we do here.
It’s our hope that Dylan’s courage and joy continue to shine through in the little elements we’ve added to the bakery – like the Dylan Donut and the Dylan’s Dozen. Both of these special baked goods raise proceeds for the Dylan Jude Harrell Community Center in Ilwaco.
Do you offer any gluten free products?
Nope — we’re an old-fashioned hard-working bakery with clouds of flour everywhere and sugar dust on everything. While we do have some cookies that are made without gluten, with our 2 a.m. whirlwind of dough and frosting, plus the serious risk of cross-contamination, gluten-free just isn’t something we can safely offer.
Are your items made daily?
Yes. The majority of our times are made daily with very few exceptions.
You see, we’re a true from-scratch bakery. and yes, you can taste the difference. Every gel, drizzle, frosting swirl, and icing drip is handmade right here. Nothing is fake and nothing is loaded with high-fructose corn syrup. Just real flour, sugar, and eggs mixed the old-fashioned way.
Our bakers roll in around 2 am to start hand-making doughnuts and pastries so they’re fresh when you walk through the door. It’s been that way since 1908, and we hope it’ll be that way for another 100 years.