About
The bakehouse behind the cakes
A family recipe box, a small storefront on Highway 78, and a baker who still shows up before sunrise.
Rosa's kitchen, grown into a bakehouse
Rosa Delgado grew up in her abuela's kitchen in Garland, rolling out conchas dough before school most mornings. She trained through the culinary program at El Centro College in Dallas, then spent six years decorating wedding cakes at a bakery in Plano before deciding it was time to open her own.
In 2019, Rosa leased a modest storefront on Highway 78 in Wylie and named it after the marigolds her grandmother grew along the fence line, the same flowers that mark Dia de los Muertos altars back home. Six years later, the ovens still start before sunrise and the tres leches recipe is still her abuela's, unchanged.
Marigold Bakehouse makes everything from scratch in small batches: laminated pastry dough, slow fermented sourdough, and buttercream mixed fresh each morning. Nothing arrives frozen.
“A cake should taste like someone made it because they wanted to, not because a recipe told them to.”
Rosa Delgado, Owner and Head Baker