Our small batch bakery has begun our annual holiday stollen production. Order now to ensure a stollen on your holiday table. We will be baking around the clock to meet our holiday demand. Our buckets of rummed fruit, candied Buddha’s hand and quince are limited — order now to receive your stollen by the 25th of December!
There will be a limited supply Stollen available in store for pickup after December 14th. Please phone for details 831.667.0520.
Big Sur Bakery will be closed to the public until December 14th. We’ve turned our tiny bakeshop into a mini Stollen factory and will be making and shipping Stollen across the country; please visit us online to have a Stollen delivered to your door.
slow down and 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 hoping our 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.
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.