About
Hey! We’re Katie and Watson, friends since college (go ‘gate) and co-bakers since our San Francisco days circa 2020. What began as baking to fuel biking adventures in the Bay Area quickly turned into a shared passion for bread and pastries.
Watson brings a background in biology and environmental consulting, along with a deep interest in sustainability and the science behind baking. Katie comes from a career in frontend software engineering, with a focus on user experience and thoughtful design. Together, we blend creativity, precision, and a love for good food into everything we make.
At Mångata, we aim to bring something different to the Steamboat community—using unique flavor combinations, and stone-milled flour from Boulder to craft pastries that are both thoughtful and delicious.
Scratch-made, seasonally inspired, Scandi-influenced
Mångata, a Swedish word meaning the road-like reflection of the moon on water, is often seen here in Steamboat Springs, shining on the Yampa River. We bake with that same sense of beauty and calm in mind, drawing from Scandinavian design and flavors, and using local ingredients whenever we can. Simple, seasonal, and always fresh—welcome to our bakehouse.