For pastry chef Jin Gorian, baking has always been about more than creating beautiful desserts. It is about creating memories, building community and giving people a place to slow down and connect.
That vision is now at the heart of Orijin Bakery, a new downtown Ann Arbor bakery that blends classic European pastry techniques with thoughtful, creative touches. Gorian, the chef and co-owner of Orijin, brings nearly two decades of culinary experience to the project, including ten years working in New York City at Michelin-starred restaurants, fine dining establishments, and hotels. She graduated from The Culinary Institute of America in Hyde Park with a degree in Baking and Pastry Arts and most recently served as Executive Pastry Chef at The Dixboro Project from 2023 to 2026.
“I’ve always wanted to create a neighborhood bakery like the ones I visited as a kid—the kind of places that inspired me to become a pastry chef,” Gorian said. “So, when we began developing the vision for Orijin, I had a clear idea of what I wanted it to be: a welcoming community space where people could gather, celebrate milestones, or simply stop in for a good cup of coffee and a croissant on their way to work.”
That dream grew from the success of The Boro, where Gorian developed a devoted following. As demand increased, the bakery eventually outgrew its shared space at The Dixboro Project.
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“I’m incredibly grateful to the loyal guests who have supported us at The Boro,” Gorian said. “They were a big part of the inspiration behind creating a standalone bakery.”
Downtown Ann Arbor became the natural next step, allowing Orijin to welcome new guests while staying connected to its existing community.
Honoring tradition while creating something new
The name Orijin reflects both the bakery’s history and Gorian’s personal journey. The bakery grew from The Boro, but it also represents a new chapter.
“The name feels ironic to me because, in many ways, I don’t really have a single ‘origin,’” Gorian said. “I was adopted from Korea and moved around the country throughout my life, experiencing different places, cultures and food along the way.”
Those experiences influence her approach to baking. Gorian focuses on respecting culinary traditions while adding her own perspective.
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“I’m a purist in many ways,” she explained. “When I create something rooted in another culture or with a traditional method of preparation, I try to do as much research as possible to understand and honor the original. At the same time, I enjoy finding ways to put my own perspective on it.”
One example is Orijin’s ka’ak bagel, inspired by traditional Jerusalem-style bread. Gorian uses the traditional honey syrup dipping technique and white sesame coating while adding techniques and flavors that make it uniquely her own.
The art and patience behind a perfect croissant
At Orijin, pastry is treated as a craft that requires precision, patience and dedication. A signature croissant takes four days to complete.
The process begins with a preferment made from flour, water, and yeast that ferments for 16 hours. The dough is then mixed and frozen overnight. On the third day, it is laminated and shaped, and finally, on the fourth day, it is proofed and baked.
“We are very proud of the recipe we have developed over the years,” Gorian said. “My head laminator, Ismael, is a true master of her craft and ensures every croissant that gets shaped and baked is perfect.”
That craftsmanship is evident from the first bite. During a visit to Orijin, the bakery’s almond croissant was exceptional—beautifully layered, buttery, and perfectly balanced. The custard tart was equally impressive, showcasing the care and skill behind each pastry. The cappuccino and latte were also standouts, making Orijin a destination not only for pastry lovers but also for those who appreciate expertly prepared coffee.
A café designed for conversation
In a college town filled with coffee shops where students and professionals often settle in with laptops for hours, Orijin has taken a different approach. The bakery intentionally does not allow laptops.
“We want Orijin to be a place where people slow down, connect, and enjoy being present,” Gorian said.
The result is a warm, welcoming atmosphere focused on conversation, community, and enjoying the moment.
Local ingredients and a strong connection to Michigan
Sustainability and local sourcing are also important parts of Orijin’s philosophy. Gorian hopes to work with Michigan farmers to incorporate seasonal ingredients into the menu.
“I always try to utilize as much seasonal produce as possible and curate menus around those items,” she said. “Michigan has so many great local farmers, and we are striving to work with as many of them as possible to source our produce for sandwiches, jams, and fruit for garnishing our seasonal pastries.”
For Gorian, Ann Arbor is the perfect home for an artisan bakery because residents value both innovation and tradition.
“Ann Arbor has such a thoughtful and adventurous food community, with people who genuinely care about quality, craft and where their food comes from,” she said. “People are curious and open to new ideas, but they also value tradition and the relationships built around food.”
Looking ahead
As Orijin continues to grow, Gorian is excited about expanding the bakery’s offerings, including seasonal creations, breads, and cakes.
“I hope that five years from now, people will still be excited to come to Orijin because they know they’ll always find something new, interesting and delicious,” she said.
With its handcrafted pastries, welcoming atmosphere, and commitment to meaningful connections, Orijin Bakery offers something increasingly rare: a place where people can pause, savor something special and enjoy being together.
Donna Marie Iadipaolo is a writer, journalist, and State of Michigan certified teacher, since 1990. She has written for national publications like The Village Voice, Ear Magazine of New Music, Insurance & Technology, and TheStreet.
She is now writing locally for many publications, including Current Magazine, Ann Arbor Family, and the Ann Arbor Independent. Her undergraduate degree is from the University of Michigan, Ann Arbor, where she graduated with an honors bachelor’s degree and three teacher certificate majors: mathematics, social sciences, English. She also earned three graduate degrees in Master of Science, Master of Arts, and Education Specialist Degree.
