Ahhh, the breads. Based on techniques developed over centuries in the bakeries of Europe, Our robust breads are created to be enjoyed alone or with your meal. They are made with only the freshest of ingredients, without any additives or preservatives whatsoever, and baked from scratch every day, using a healthy starter that’s over 20 years old.

These are artisan breads, made by, well, artists or craftspeople who understand the science of and have a keen feel for the making of bread. Baker’s Crust loaves are created from simple, natural ingredients, carefully kneaded, fermented and baked. Not in an assembly line in a huge factory with heavy machinery that turns out identically shaped loaves, but in a bakery where artisan bakers make daily batches themselves, each bread a different shape, a different texture, a different color, a different flavor.

Taste the difference. Experience the bread culture, the texture and color of the crust, the complex flavor of the grain. Only starter, flour, salt and water is in our traditional breads, with the fresh addition of rosemary and basil, olive oil, roasted garlic, red peppers, crunchy grains, golden raisins or walnuts in our specialty breads, to name just a few.

About Philippe

Growing up in France just outside of Paris, Philippe Bulan went to culinary school, mastering French Pastry. When he apprenticed, he also learned the art of bread-making. Arriving in the United States in 1978, he discovered there was no such thing as an artisan bakery in this country. He was inspired to bring the tradition, the ritual of bread-making to America.

“The art of bread-making is in not rushing it. It’s all in timing, in patience and your knowledge of the dough, and in its slow fermentation. If it takes an hour longer because of the weather, that’s what it takes.” –Philippe Bulan

Techniques/Equipment/Ingredients

For starters, there’s our starter. Over 20 years old, our starter’s age is testament to its happiness and health and is the prime base ingredient in the majority of our bread. Slow fermentation is the essence of artisan bread and critical to achieving the complexity of flavor and texture of a fine bread. Each loaf (except baguette) is shaped by hand, then baked fresh every day in earthen stone ovens imported from Europe.

Basically, like a good wine or cheese, artisan bread is made by controlling fermentation and the activity of natural bacteria, creating everything from a subtle, delicate flavor to a strong, robust flavor. And just as you would pair a Chardonnay with fish or a Cabernet with beef, you can choose a bread to complement the meal you’re eating. Whether it’s a rustic sourdough to enhance a hearty sausage soup or a sweet Brioche with which to make French Toast, the choice is there.

“Slow fermentation allows the grain in the flour to express itself.” –Philippe Bulan

History

In 1993, Baker’s Crust first opened its doors in Virginia Beach as a small artisan bakery and sandwich shop. Today, it is a well respected name with three full service restaurants in Virginia Beach, Norfolk and Richmond, and the first Café in Richmond with franchise opportunities.