Which is the home of the Bakery was built in 1936 by Frank Post’s daughter Alice and her husband Steve. Over the years, the building has continuously been used as a place to restore weary hungry travellers and it is our pleasure to keep the tradition alive today.
Was born and raised in New Jersey. She attended culinary school at The Culinary Institute of America in Hyde Park, New York, where she earned her Associates Degree in Baking and Pastry Arts.
After an internship at the Fenix Restaurant at the Argyle Hotel, she worked at the Four Seasons in Beverly Hills, as well as La Brea Bakery and Campanile restaurant in Los Angeles. Michelle oversees the bakery, pastry, desserts, and bread making. Her hobbies include cross fit , drinking lavender chamomile tea, everything rhubarb, all things fruitcake and her son Henry Weston, “the Bean”.
Was born and raised in Metuchen, New Jersey. He received his Associates Degree in Culinary Arts from The Culinary Instititute of America in 1997. Philip has worked at the Four Oaks in Bel Air, Joe’s in Venice, Melisse in Santa Monica, and Campanile in Los Angeles. Philip is responsible for everything that takes place in the kitchen. He also appreciates 302′s, Brent Bispo designs, a book a day and his son Henry.
Was born and raised in the South Bay beach cities of Los Angeles, where he was an L.A. County Junior Lifeguard, a Cub Scout Webelo, and an Indian Guides Tribe Member given the name Red Hawk. He was a founding member of the music Band American Martyrs, which is also the name of the grammar school he and his band mates attended. When He met Philip & Michelle at Joe’s in Venice, CA he was a waiter at night, and a landscaper by day. He looks after the front of the house and the libations at the Bakery, and enjoys bird watching, watch repair, and the collecting and wearing of overalls.
This is more than a cookbook, this a yearlong glimpse into what it’s really like to live and run a restaurant in Big Sur, California. The book introduces the people and the places that make the restaurant’s renowned food possible…
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