Chef duo Maria Belzunce and Jason Venters cut their teeth in Los Angeles kitchens before bringing their upscale culinary experiences back to Venters’ hometown. They opened Milk Belly Bakery to combine their passions for family and food staples from their Filipino and Japanese upbringings. Head baker Belzunce grew up in her family’s Filipino restaurant and bakery in Southern California, and Venters grew up in San Jose’s Japantown.

They opened their downtown brick-and-mortar storefront to be closer to family and balance time with their young children. They set out with limited funding and no investors, relying purely on the belief in their bread. Their philosophy is centered on quality and attention to detail. Venters, inspired by his time as a sushi chef, believes the “vehicle is just as important as the cargo,” stressing that the bread is as essential as the filling.

The menu reflects their blended heritage with items like the Longanisa sandwich with Japanese-style bread and Filipino pork sausage. Milk Belly’s approach extends to the broader community, actively supporting other small businesses by hosting pop-ups. They hope to inspire others by proving that significant capital isn’t necessary for success—just passion and a smart, tactical approach. They join other downtown eateries in bringing a new, elevated, chef-driven experience to San Jose’s food scene while maintaining a welcoming, homey feel. 

Milk Belly Bakery
30 E. Santa Clara Street, Suite 110
(408) 691-1506 
milkbellybakery.com
IG: milkbellyca