What Carlos Pereira and Bon Breads have done to the quality of food in this town is every bit as seminal as Wolfgang Puck‘s entry into our restaurant scene in 1993.
If someone had told us ten years ago that a local bakery could keep Puck, Pierre Gagnaire, Julian Serrano, Mon Ami Gabi, Le Cirque and dozens of other demanding chefs satisfied, ELV would’ve asked for a hit from their stash.
But Pereira has done what the Wolf Gang did — raise the performance bar throughout the industry in our humble burg, so that substandard or mediocre bread now sticks out like a Big Mac at Bartolotta.
ELV has just finished an article for VEGAS magazine (to be published in two months), so we aren’t going to reveal too many tidbits about what makes this operation great. But suffice it to say, this Lima, Peru native is a uniquely Las Vegas success story — someone who came here to attend UNLV, took part time work in a casino, and found his passion when someone fortuitously placed him him front of the baking ovens at Il Fornaio. From there, his talents took him to Caesars Palace, that had the foresight to send him to the San Francisco Baking Institute, where six months later he emerged with the passion and skill and knowledge to start making artisanal breads the way they do in every other food capital of the world.
The tough part is these breads are only available at restaurants….and at Molto Mario’s Farmers Market…and at fresh52 Farmers Market….and at the numerous charity events Bon Breads donates to. So you have to look a little to find them, but believe ELV, once you grab a loaf, inhale the scent, and inspect the crumb, it’ll be love at first bite.
Here’s a list of where you can find these ethereal loaves, rolls, baguettes and buns: