New Ann Arbor Bakery Orijin Opens with European Pastry Focus
Pastry chef Jin Gorian has opened Orijin Bakery in downtown Ann Arbor, offering European-style pastries. Gorian brings experience from Michelin-starred restaurants in New York and previously served as executive pastry chef at The Dixboro Project. The bakery aims to be a welcoming community gathering space.
Gorian's culinary foundation was built at the Culinary Institute of America in Hyde Park, followed by a decade in New York City working in Michelin-starred restaurants, fine dining venues, and hotels. Her tenure as executive pastry chef at The Dixboro Project from 2023 to 2026 helped her develop a loyal customer base through The Boro, the bakery operation housed within that establishment, before demand justified a standalone location.
The bakery's signature croissant requires a four-day process, beginning with a 16-hour preferment fermentation, followed by overnight freezing, then lamination and shaping on day three, and proofing and baking on day four. Gorian's ka'ak bagel draws from Jerusalem-style bread traditions, using honey syrup dipping and white sesame coating while incorporating her own techniques. The name Orijin reflects her personal history as an adoptee from Korea who moved frequently throughout childhood.
This bakery could strengthen downtown Ann Arbor's food culture by offering a dedicated gathering space that emphasizes craft and community over convenience. Local residents and workers may find new opportunities for casual connection, while the bakery's European techniques could raise expectations for pastry quality in the region. The venture also demonstrates how chef-driven concepts can successfully transition from shared kitchen spaces to independent storefronts, potentially inspiring similar small-business growth in the area.