Second Daughter operates out of Space 403 inside the BOK building in East Passyunk Crossing, a converted school turned maker space that houses the bakery's retail counter. Owner Rhonda has become the face of the operation, earning steady praise from regulars who treat the place as a neighborhood fixture rather than a discovery.
The case rotates through locally sourced, seasonal pastries — brownies, quiche, babka, galettes, and sourdough focaccia among them — alongside a Brown Butter Chocolate Chip Jawn that's become a name-brand item in its own right. A breakfast sandwich built on house-made rosemary focaccia or a maple-glazed donut, layered with soft-scrambled PA-raised eggs, melted cheese, and bacon, has developed its own following, with an egg-and-cheese version available for those who want it simpler.
Rhonda has been named a James Beard Foundation Outstanding Baker finalist twice, most recently in 2022, recognition that's put a small South Philly bakery on a national radar despite its walk-up, no-frills setup.
The case rotates through locally sourced, seasonal pastries — brownies, quiche, babka, galettes, and sourdough focaccia among them — alongside a Brown Butter Chocolate Chip Jawn that's become a name-brand item in its own right. A breakfast sandwich built on house-made rosemary focaccia or a maple-glazed donut, layered with soft-scrambled PA-raised eggs, melted cheese, and bacon, has developed its own following, with an egg-and-cheese version available for those who want it simpler.
Rhonda has been named a James Beard Foundation Outstanding Baker finalist twice, most recently in 2022, recognition that's put a small South Philly bakery on a national radar despite its walk-up, no-frills setup.