THE STORY OF PETERS' BAKERY
When you walk into Peters’ Bakery, you’re not just picking up a cake—you’re stepping into a living piece of San Jose history. The scent of sweet rolls in the oven, the flurry of bakers in white aprons, and the gentle hum of mixers in the back—it’s all part of a tradition that began nearly 90 years ago, with a man named Tony Peters and the family values baked into his soul.
Tony was born in 1907 to a humble family on a ranch in Berryessa. His father was born right here in San Jose, and his mother came from Faial in the Azores, part of a long lineage of Portuguese immigrants whose roots reached across the Atlantic and into the fertile soil of California. His grandparents were also from the Azores, and they brought with them not just their language and customs—but a fierce work ethic, a love of family, and a reverence for good food made with care.
When Tony began school, he couldn’t speak a word of English. But he learned quickly—especially the language of hard work. During the Great Depression, he spent his weekdays working for Studebaker, and every weekend, he’d take the train to San Francisco, learning the craft of baking at his uncle’s shop. That’s where he fell in love with the quiet discipline of dough, the artistry of pie crusts, and the joy of creating something from nothing.
In 1936, Tony opened the first Peters’ Bakery at Delmas and San Carlos Streets in downtown San Jose. Just two years later, he opened a second location on Alum Rock Avenue, right next to Poisal’s Variety Market. The downtown shop thrived but was eventually sold in 1947 to Tony’s apprentice, Richard Sota, who continued the legacy under the name Dick’s Bakery.
Meanwhile, Tony turned his full attention to East San Jose, where his horses once grazed on a 20-acre pasture across from his original Alum Rock location. In 1947, he built the now-iconic Peters’ Bakery building on that very land—and moved the bakery across
the street to its permanent home. That same building still stands today, filled with the same warmth, recipes, and community spirit.
Tony wasn’t just a baker. He was a rancher, a horseman, a family man, and a fixture in the East Side community. He served as President of the Santa Clara County Horsemen’s Association, where he helped organize community events, led trail rides, and brought people together over shared passions—whether it was horses or home-baked pies. He loved the camaraderie of the group just as much as he loved his time in the saddle. If there was a barbecue pit to build or a birthday dance to plan, Tony was right there with a shovel in one hand and a smile in the other.
He trained over 100 bakers in his lifetime, many of whom opened bakeries of their own. In 1974, he made local headlines when, at age 66, he helped foil an armed robbery—wrestling a shotgun-wielding bandit to the ground with the help of his crew. A few pastries may have been lost in the scuffle, but the shop still opened right on time.
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Tony believed in doing things right. He always said,
“If you don’t want to eat it yourself, don’t sell it.”
That philosophy became the heart of the bakery.
Even into his eighties, Tony could be found rolling out pie dough by hand, slipping extra pastries to longtime customers, and guiding his team with the same passion that built the business from scratch. When asked about retirement, he’d just smile and say, “Whether I do it willingly or feet first.”
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Tony passed away in 1996, but his legacy lives on. Today, Peters’ Bakery is still owned and operated by two of Tony’s grandchildren, making it the oldest family-owned bakery in Silicon Valley. The recipes haven’t changed. The quality hasn’t wavered. And the love? It’s baked into everything we do.
So come on in. Share a story. Take home a slice of burnt almond cake.
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You’re not just stepping into a bakery—you’re becoming part of a story that began nearly a century ago and still rises fresh every morning.