8 Favorite Fresh-Baked Bread Experiences at Metro Phoenix Restaurants
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| Buchanan |
| Lots of bread from Pig & Pickle |
Josh Riesner and Keenan Bosworth were baking their own breads for nearly three years at Atlas Bistro, so it's no surprise they've brought the custom to Pig & Pickle, turning out sourdough baguettes (from five-year-old sourdough starter), pretzel rolls, English muffins, dinner rolls, and brioche every day, using applewood in their gas-assist oven to get a bit of smoke. Sometimes (okay, often) they get crazy-creative, allowing their staff to do the same. The result might be Super Duper Rye (made with chocolate rye and imperial stout from the beer-brewing world) or focaccia with bacon and Beemster (a nutty Dutch cheese). Bread is used in so many applications -- completely different sandwiches, crostini to accompany the bone marrow -- that, as Riesner puts it, "Why wouldn't you make your own bread?"
Christopher's
Buchanan Christopher's baguettes
Although chef-owner Chris Gross started baking bread way back in the Le Relais days (the North Scottsdale restaurant he owned in the mid- to late-'80s), he'd be the first to admit he's learned a lot about bread along the way, picking up tips and working with various bread maestros over the course of many years. He started learning about bread when he worked in a small restaurant near Versailles, then picked up a few hints from Julia Child, local bread guru MJ Coe (who was kind enough to come offer him a pragmatic, in-house tutorial), and Jean JoHo of the Everest Room in Chicago. At the restaurant, Gross and his team bake 100 loaves of his crusty, full-of-holes cross between ciabatta and baguette in the wood-burning oven every day, offering them for sale to customers for $3 each. The restaurant also makes its own brioche buns and pizza dough.
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Noca
3118 E. Camelback Road, Phoenix, AZ
Category: Restaurant
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