TUCSON, Ariz. — “I just started selling my things on Facebook or Instagram, and I never thought it would have brought me to a full-time career.”
That’s Caleb Orellana.
He’s the mind, hands and spirit behind Cal’s Bakehop, a small but thriving bakery in Tucson, that’s become a local favorite for doughnut and pastry lovers, including vegans.
The bakery operates out of a modest kitchen in Midtown, in a house that belongs to his mother.
Orellana started baking in Montana in 2016 when he was offered a chance to attend culinary school there.
After graduation, he made his way to the Bay Area and honed his craft at multiple restaurants, including the legendary Cliff House in San Francisco.
Near the beginning of the pandemic, in 2020, Orellana moved back to Tucson and, at the urging of a friend, established his business.
He initially ran it through social media platforms like Facebook and Instagram.
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