Big Sur Bakery is OPEN!
What a difference a year makes! One year ago Big Sur Bakery was juggling through it’s sixth month of closure as a result of landslides which landlocked our little wood fired bakery/restaurant. We are forever grateful to everyone who lifted us up during those incredibly challenging times, and now, each day, amidst our wood fired oven and grill, baker Raquel Bagatini and chef Eric Piacentine produce deliciousness, while coffee wizard Chris Freeman raises the espresso bar, and service maestro Thierry Fassiotti happily addresses our guests. We are so grateful to be back, and we thank you from the bottom of our hearts for all of your support!
On another note, Big Sur Bakery would like to hear from inspired, talented, hard working cooks and bakers who are ready for a life change. Big Sur Bakery is located in a rugged wilderness region, and we could not be happier about it. It’s not an easy place to work, but since we are working in a natural paradise, it’s easier to remember that it’s not only about the work, which we find to be absolutely ideal. After almost two decades in our little ranch house on this wild coast, Big Sur Bakery is incredibly excited to finally be able to offer housing to make the landing soft for a new hire. With a Big Sur residence from day one, well, enough said. So, if your life is decidedly about cooking or baking, or both!, and you are convinced that this is your time to live amidst the beauty of Big Sur and work with us – we’re hiring! Please email inquiries to email@example.com.
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.
Hatched on the sand of an L.A. county beach town, Mike became a Junior Lifeguard, a Cub Scout Webelo and an Indian Guides Tribe Member—all the while dreaming that such a place as Big Sur might exist. He was a waiter-by-night/landscaper-by-day when he lured Michelle Rizzolo and Philip Wojtowicz up north to co-found the BSB. Mike looks after the front of the house and libations, enjoys bird-watching, watch repair and overseeing his sizable collection of overalls.
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 running , drinking lavender chamomile tea, everything rhubarb, all things fruitcake and her son Henry Weston, “the Bean”.
When not being a wife, mother, talk-show host, working-class indie rocker or private detective, Angela does what no one else wants to do at the Big Sur Bakery. Not raised by wolves but occasionally known to raise an eyebrow, this bookkeeper of many hats savors good libations and savory details.
From upstate New York to Seattle and all points in between, Matt held every conceivable bakery and restaurant job for 15 years, learning all aspects of the industry before realizing all he wanted was to bake bread. The rest is history: Matthew helps oversee the daily workings of the bakery and the creation of pastries, bread and desserts. He enjoys all things leaven, a good piece of chocolate and living in paradise.