Beacon Hill Bakery | CommonWealth Kitchen

Beacon Hill Bakery

Beacon Hill Bakery is a luxury bakery making the finest Polish pastries in the world. Our executive chef and owner, Matt Wozny, trained at El Celler de Can Roca, a 3 Michelin Star restaurant named World's Best Restaurant in 2013 and 2015. We began operations in late 2024. We entered Copley Square Farmers Market in May and began selling out. Since, we have added pop ups in various Beacon Hill locations to serve our community better.

Our menu grows. Paczki - Polish pastries that look like donuts - are our raison d'etre. We have also added various Polish breads (chalka, seed bread, makowiec, keks), cookies (bezy, ciasteczka z dzemem, florentynki, pierniczki), pies (szarlotka), rolls (bagels, obwarzanki), jams (rose hip, plum butter, cloudberry) and invented new pastries (saffron kielbasarze). Each is Polish, avant garde, and has heritage.

We often plays with that heritage in what we create, as we try to reinvent or reimagine each pastry. Whenever we interact with customers, we tell the remarkable story of each.

Our mission is to elevate the perception of Polish cuisine in New England. Over time, we aim to expand that mission beyond New England. And over a greater time still, we hope to elevate our best customers' understanding of good food, good ingredients, and the good life.

Our Story

I started Beacon Hill Bakery because I needed it to exist in my world. I grew up eating paczki (Polish pastries that look like donuts). When my favorite bakery in NYC that makes them (Jaslowiczanka) shut during the pandemic, my heart shattered. I started looking for substitutes in New England. I went to the Polish triangle. To Salem. To Worcester. But their paczki were stale. I remember eating them, becoming angry, and thinking, "This is an insult to Polish culture!" I stayed angry about it for years. Eventually, in late 2024, I realized I was still angry about it, and that there would be no solution unless I did it myself. So I did! Back in 2014, I trained at El Celler de Can Roca, a 3 Michelin Star restaurant named the World's Best Restaurant in 2013 and 2015. I learned how to make a good pastry or two, and I bring that same technique and obsession around ingredient quality to Beacon Hill Bakery. Before this, I was an executive at a consumer health startup in Boston that had raised $55 million. I studied at Harvard College and Harvard Business School. I hope the bakery becomes a trusted local institution that shares fascinating histories behind Polish pastries and inspires folks to eat Polish food.