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There’s a new pop-up in Pacifica serving freshly baked treats and refreshing libations in a relaxing backyard setting on the Coastside.
Founded by Veronica Cotter and Megan McDevitt, The Bakesale launched in October 2024 as a pop-up event held monthly in Pacifica. Customers can order from their curated menu of beverages and sweet and savory pastries or preorder a box to secure their goods.
The event is hosted in the backyard of a private home a few minutes from San Pedro Valley Park, locally known as the “back of the valley” area. Upon entering the space, customers will find a display case of available goods and a beverage bar, plus multiple seating areas, gardens, fireplaces and views to enjoy.
As professional bakers and friends, Cotter and McDevitt have been working together for years. The two work full time at vegan bakery Twelvemonth Bakehouse in Burlingame and organize the pop-up after hours. For both women, their love of baking started early on and influences their heartfelt approach behind their new venture.
For McDevitt, the dream of working in a bakery formed in childhood, with her favorite weekend treat being a trip to her local doughnut shop. Eventually, her childhood dream led to her baking doughnuts, too. Formerly a teacher, McDevitt took a leap of faith and applied to a boutique bakery when she and her husband relocated to Florida.
“During my first week, I couldn’t believe I actually got paid to make doughnuts,” McDevitt said. “Soon after that, I was making three-tier wedding cakes. I absolutely fell in love with it.”
Now based in Pacifica, McDevitt also operates her own business making custom cakes and confections.
Cotter’s passion for baking and food can be traced to childhood memories in the kitchen with loved ones.
“I feel incredibly fortunate to come from a family of women who share a deep love for cooking, baking and enjoying food,” Cotter said. “Some of my earliest memories are of rolling out sugar cookies in my grandmother’s kitchen, a cherished tradition for every holiday.”
When Cotter was first deciding which professional path to take, it was her mother who encouraged her to pursue her passion for baking. Cotter then enrolled in the baking and pastry program at City College of San Francisco and has been baking professionally ever since. A Pacifica native, Cotter is inspired by her hometown’s welcoming spirit and diversity and enjoys the creative freedom that pop-up businesses provide.
With The Bakesale, Cotter and McDevitt aim to nourish the community they call home by whipping up a variety of treats – whether sweet, salty, fruity, decadent or savory. For each event, the duo prepares up to a dozen different items and pride themselves on the quality of their products.
“We prioritize using seasonally available produce and the highest-quality ingredients,” McDevitt said. “We believe that indulgence and quality can go hand in hand – because guilty pleasures don’t have to make you feel guilty.”
Nora Yakoubian, left, looks at the different pastry options as Bakesale owner Veronica Cotter, right, explains each item on March 30, 2025. Photo by Tâm Vũ. 
Nora Yakoubian shows off her box of baked goods March 30, 2025. Photo by Tâm Vũ. 
Ryan Reynolds, left, opens up her to-go box as Liz Louie, right, watches on March 30, 2025. Photo by Tâm Vũ.
Some of The Bakesale’s most popular items include brioche buns, cinnamon rolls, savory scones and sourdough chocolate chip cookies. For their May 11 pop-up, menu items include savories such as the Herbed Farmer’s cheese and cucumber sandwich, a spinach and feta turnover and a bacon and gouda scone with chive butter. On the sweet side, guests can indulge in a maple pecan sticky bun, mini strawberry cake and lemon bars.
Items range from $5-$8 apiece, and a preorder only “bakesale box” is available featuring five items for $30. The duo brainstorms the menu for the next bake sale the week after their most recent pop-up event has taken place. While the pair work full time at a vegan bakery, the items offered at their pop-ups include dairy, eggs and traditional baking ingredients. Gluten-free items have been available at past bake sales.
The Bakesale also features a robust beverage program created by Cotter’s sister, Yvette. Specialty drinks include cold brews, spiced chai and immunity shots. Past creations included drinks like a cherry chocolate cold brew, a mushroom mocha and an Elder Wellness Shot made from blueberries, cucumber, lemon, ginger, elderberry and chaga extract. Prices range from $3-$10 per drink.
While traditionally held on the last Sunday of each month, the next bake sale will be timed for Mother’s Day. The monthly menu is posted on The Bakesale’s Instagram page a few weeks prior to the next event along with the deadline for pastry box preorders. Street parking is available, and the outdoor dining space is pet-friendly.
The pair have also hosted events at businesses in Pacifica called Bitty Bakesale. For these events, a smaller menu is available with a focus on preorders and themed offerings, with past pop-ups featuring Valentine’s Day and St. Patrick’s Day-inspired menus.
Whether hosting a monthly pop-up or Bitty Bakesale, Cotter and McDevitt strive to create a unique, high-quality menu with something for everyone to enjoy.
“This is all for the community — for the back of the valley, a place that’s often overlooked,” Cotter said.
Thanks to The Bakesale, the back of the valley neighborhood has slowly shifted to the forefront, helping to form new connections along the way.
“People come for tasty treats, but they stay because they feel comfortable in the backyard space,” Cotter said. “We’ve watched people start as strangers and exchange phone numbers by the end. Good food really does bring people together!”
The Bakesale, 1252 Galvez Drive, Pacifica. Instagram: @thebakesalepacifica. Open the last Sunday of every month (this month’s sale is May 11.)
