About Us
At Bread Savage, we value quality above all else. Everything is baked from scratch, including every batter, dough, pastry cream, etc., made in-house by our small but mighty team of bakers. The morning staff arrives at 4am every day to start baking hundreds of pastries to serve by 7am, then continues on to prep-baking for the next day.
Bread comes out every morning by 10am. Our Sourdough loaves are fermented and proofed for a total of 28 hours, from initial mix to final bake the next morning. Baguettes are made fresh early every morning.
About the Pastry Chefs:
The bakery is led by the husband-and-wife team Brooke and Chase Darwin. With no formal training, Brooke is a self-taught baker with a love for details and design. After collaborating together for years in the entertainment industry, they made the move to Chase’s hometown of Visalia to open Bread Savage. They find inspiration through travel, bringing different cultures and flavors together to create pastries that are unique and, at the same time, nostalgic.
