Cardamom-scented cinnamon rolls and buttery scones will once again perfume Guerneville’s morning air. After a five-month closure that left devoted regulars searching for their breakfast sanctuary, the absence created a palpable void in the community’s daily rhythm. Weekend visitors found empty corners where familiar conversations once buzzed over steaming coffee cups. Now Baked on the River finds new life at the R3 Hotel on Fourth Street, reopening May 30.
From Highway to Hotel: A Swedish Chef’s Journey
Chef Helena Gustavsson Giesea transforms her grandmother’s Scandinavian recipes into California comfort food that speaks to both heart and palate. Swedish meatball salads meet seasonal vegetables from the restaurant’s own garden, while traditional cardamom flavors infuse contemporary dishes.
The December closure came unexpectedly when a planned relocation collapsed, ending six years at the Highway 116 location. Yet the setback led to something better—a partnership with R3 Hotel that brings the beloved restaurant less than a mile from its original home.
Her culinary journey spans private chef work and acclaimed Sonoma County establishments including Farmhouse Inn and Della Fattoria. This expertise shines in signature dishes like the “Groovy Sconed and Gravy”—golden cheddar bacon scones draped in creamy gravy—and the Wake and Bake pizza crowned with bacon and perfectly runny eggs.
“We became more of a destination than a location,” Giesea reflects, describing how personal connections with guests transformed casual breakfast into memorable experiences.“
The closure’s impact resonated deeply within the community. “You have no idea how many times I wanted to stop in but remembered you were closed,” shared regular customer Lori Thompson, echoing the sentiment of countless locals who found themselves missing their morning ritual.
More Than a Reopening
The return signals Guerneville’s evolution as a culinary destination where authentic hospitality meets innovative cuisine. Giesea’s hands-on approach—personally checking with guests and responding to feedback—ensures each visit feels crafted rather than routine.
For travelers seeking genuine farm-to-table experiences beyond Napa’s tourist trails, Baked on the River offers something increasingly rare: a chef-driven restaurant where Scandinavian heritage meets Russian River hospitality in every perfectly imperfect bite.
