slow down + come to your senses
For many years this exhortation has graced our Bakery dinner menu in the tiniest font under the words “bill of fare.” It began with us urging guests to “come to their senses” but we realized quickly the impossibility of doing that without first slowing down—a necessity on the 90-mile stretch of curvy Big Sur highway on which sits our tiny, converted ranch house. In all respects, Big Sur forces you to change gears, with its twists and turns and rockslide signs alongside breathtaking views; the epic beauty, grand scale and unique smells conspire to open every one your senses.
We honor this awakening through our approach to creating our food. We savor a slowed-down lifestyle, taking time to develop flavors worthy of enhancing the natural beauty of this place. Every detail of our dining experience is conceived to fill one’s newly opened senses, and nothing we do happens fast: from the care put into procuring and prepping our ingredients, to the long fermentation of our sourdough breads and pickles, to the low-and-slow process of braising our meats and vegetables, to the fire we build to heat our wood-fired oven. Everything we create requires time and patience. We embrace slowing down to appreciate the beauty of food and the wonderful process of its preparation.
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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