Dear Friends of Big Sur Bakery –
Highway One is temporarily closed on the north and the south sides of Big Sur Bakery, and so, while appreciating the unique solitude of the quietest Big Sur we have ever known, we are also closed for business for the time being while the highway is being repaired.
We would like to express our deep gratitude to CalTrans for working diligently to make the road accessible again, and to the many local, county, state, and federal employees and simply good people who are contributing to helping the Big Sur community thrive during this challenging time.
We expect to be open again soon, and better than ever…perhaps as soon as late April or May. We will update this website with news of our re-opening as soon as we know it. If you would like to be notified of our re-opening date, or would like to book a future event or some catering, or would just like to send us a line…please do…by sending us an email at email@example.com.
We would love to hear from you and we look forward to seeing you soon!
The Big Sur Bakery Team
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.
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.