We offer a wide selection of totally indulgent tarts, pies, mousses, and specialty cakes for pre-order. Some are occasionally available for immediate pick up at the café as well. Share our special full tarts and cakes with deserving friends; for that special occasion, or just as a “me” treat at home while you watch reality […]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
When I walked into the office this morning, there was a giant cart in the middle of the room filled with croissants.
I know, I’m so naive.
Any wholesale professional would immediately recognize that a cartful of pastries means we made a mistake. A pretty big one. And this particular error was all mine. (I put an order for small croissants when we really needed minis.)
This isn’t the first time I’ve messed up. Just last night I sent hamburger buns to a very fancy place that most certainly did not want hamburger buns. I let a chef order multigrain for the next day even though it’s a two-day bread (an error that sent me digging inside the world’s freezingiest freezer). I asked for chocolate chocolate chip cookies instead of regular chocolate chip cookies. But each time, I’ve been able to claim ignorance on all those errors as I’ve been figuring out the ins and outs of this place. Read More
We’re in the midst of our “Bread Your Stuff” contest and some people around here are really going nuts with the idea. Take a look:
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