Charles has always said there is a little bit of him in each Bread et Cie loaf. Well (as witness by this cover photo) we find out it wasn’t a metaphor. Feature writer Maryann Castronovo peels away the layers and dares to reveal the true story the has never been told before: Read about: Bob [...]Read More
At Bread & Cie, our distinctive breads are fresh baked seven days a week. The unique flavors, textures and crusts give our breads a wonderful versatility and are a result of meticulous preparation using age-old artisan bread making techniques, premium ingredients and the finest stone-hearth oven imported from Europe. All of the breads at Bread [...]Read More
As you sip a cappuccino in our cafe and savor the vast array of bread or pastries, croissants and sweet baked goods fresh from our oven, you will be surrounded by our aromatic bread show. Our café offers a “bistro” breakfast and lunch menu including specialty sandwiches designed for our bread, a variety of fresh and original [...]Read More
Can’t bring everyone to our cafe? Check out our special catering menu for your next business meeting, sales call, family gathering or whatever the occasion. Sample a selection of our hors d’oeuvres-sized specialty sandwiches, bite size pastries, gourmet salads and house made soups or any other of our gourmet café baked goods and treats. Can’t come yourself [...]Read More
Since 1995, Bread & Cie. Wholesale has baked rustic European artisan breads on stone-hearth ovens for all leading San Diego restaurants, hotels, and markets. Our distinctive line of hand-made pastries, sweet baked goods, croissants and other vienoisserie is now also available for wholesale. Baked fresh and delivered 7 days a week Competitive prices Greater bread [...]Read More
Our pastry room always smells like sugar and butter and happy memories. I’ve also recently discovered that even though I pretty much hate cooking, I love baking. So when I saw Grace Martin, one of our bakers, having lunch one afternoon, I harassed her and asked all about what it’s like to make pastries for Bread & Cie.
Hi, sorry to interrupt your lunch: It’s OK. I could talk about baking all the time.
How long have you worked here? Fifteen months. Read More
We interrupt this blog to bring you a message from Charles:
Let’s say I weighed 100 pounds when I first began working at Bread & Cie. (I didn’t, but just let me pretend.)
It hasn’t even been two months and I’m already at “105.” Read More
I recently joined the Bread & Cie wholesale staff from the newspaper industry, a profession that requires you to learn things fast.
Give me an hour and I can tell you everything you need to know about Balboa Park or San Diego Unified’s Choice program or my new boss, Charles Kaufman.
Apparently, it’s not so easy to figure out the bread business. Read More