Olivia Girard, the creative force behind The Dinersaur, is a highly talented pastry chef. Surprisingly, she doesn’t have a sweet tooth herself. Nevertheless, her baked treats are some of the most highly sought-after delicacies in town. In her kitchen, Girard crafts an array of delectable treats, from whimsical, dinosaur-shaped pastries, to enchanting cakes, and meticulously layered shortbread. Each of her creations is a testament to her skill and imagination, captivating hearts and palates alike.
Girard was born and raised in Phoenix and attended Arizona State University with a dream of pursuing a career in printmaking. Filling her time working at Ollie Vaughn’s bakery, she began experimenting with breadmaking and crafting custom lunch boxes filled with sandwiches that she personally delivered to her friends on her days off.
The foray from bread to pastry transpired when Futuro Coffee approached her with a proposition to provide pastries for their shop. Despite initially leaning towards savory cooking, Girard found herself drawn to the intricate art of baking. She describes her transition, saying, “I was totally more about the savory kind of cooking, but I’m a process person. When I started getting into baking, I loved it…it is a totally different language than savory cooking…the more I know about baking, the more meticulous I get about wanting to know every variable.”
She worked for a short time with renowned chef Chris Bianco before renting a small space out of Restaurant Progress. She had a handful of wholesale accounts—like at First Place Coffee, a relationship she maintains to this day—and posted specials on Instagram, which sold out immediately. As word spread and her Instagram account gained momentum, Girard’s passion for baking blossomed into a full-fledged career. The time came to decide whether Girard wanted to think bigger.
On September 11, 2021, Olivia opened her brick-and-mortar bakery at 717 East McDowell in the Garfield neighborhood. When asked if the move to her own space was daunting, Girard acknowledged, “It would be scarier if I had known everything that was coming after, but at the time, I [said], ‘I can do this.’”
If you are like me, you may be wondering about the name. The Dinersaur is a play on words, with the word “Diner” coupled with the fact that she loves dinosaurs. “I feel like my partner kind of came up with the name before I started this endeavor. And it just kind of fit; it was all very organic.”
Entering The Dinersaur, customers are met with a bright interior primarily occupied by the bustling kitchen. Along one wall, a prominent pastry case displays a variety of tempting treats, while a fridge offers refreshing options. Adding a playful touch, dinosaur-themed trinkets adorn a few shelves, contributing to its welcoming atmosphere. “There is definitely a crew of people who come in and say, ‘I am here because I like dinosaurs.’” There are many regulars from Garfield and others drawn in by viral social media videos. One couple even proclaimed they drove from California just to visit the bakery.
In addition to delectable cookies, made-for-order cakes, pies (think key lime and banana cream), and brontosaurus bread, The Dinersaur serves sandwiches for pick-up at lunch on weekdays. Served inside a small white bag with the company logo, there will also be chips and a cookie for $5.95. There are usually three “cold-cut style” sandwich choices, with options that could include ham and cheese, muffulettas, and a vegetarian. On weekends, Girard serves toasted snack-sized sandwiches on homemade buns. “We have a lot of regulars that come just for those guys, so it’s fun. And we play around with it…sometimes we will have, say, Sloppy Joe’s. I feel like the savory is under the radar, but when people find it, they realize how special it is.”
Amidst the hustle and bustle of the bakery, Olivia Girard finds fulfillment in her craft. “I really like working here every day. I’m not trying to grow some conglomerate and stress myself out; I just want to have this little space that’s special for people,” she shares with a warm smile. For Girard, the true joy lies in the connections she forms with her customers. That includes crafting their baby shower cakes or celebrating their children’s milestones. “That is so cool,” she reflects. With a commitment to steady, organic growth, Girard is focused on refining her offerings and nurturing her community. “It’s a lot to learn every day, and I definitely prefer taking it slow and letting things evolve organically,” she concludes, embodying the essence of her approach to both baking and life.
written & photographed by: marci symington
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