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River City Bakery was established in 2017 by Colleen Geyer. Colleen’s baking journey began when she was 3 years old. She would stand on a stool in her family farm kitchen while watching and helping her grandmother make pies and rolls. Since then, her passion for baking has only grown. When not working on her family’s fruit farm or attending school, Colleen could often be found in the kitchen, working on several culinary projects.


In 2014, Colleen graduated with honors from Johnson and Wales University with an Associates Degree in Culinary Arts and Baking and Pastry Arts as well as a Bachelor's Degree in Food Service Management. While attending Johnson and Wales, Colleen had the internship opportunity to study abroad in France at the Ecole Nationale Superieure de la Patisserie in Yssingeaux.


After graduation, Colleen stayed in Providence, working as a baker at Olga’s Cup and Saucer for 2 years. When she returned home to Virginia, she worked for several years at Sub Rosa Bakery in Church Hill as well as initiated the farm baked good offerings at Agriberry Farm in Hanover.

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