How Las Vegas’s smallest bakeries shape the community | Eater Vegas

"Started in 2018 as a cottage bakery selling sourdough and croissants at Las Vegas farmers markets, Desert Bread evolved into regular driveway pop-ups at the owners' Paradise home by 2019 and became a full-time pursuit in January 2020. Founders Brett Boyer (a pastry chef with experience at Chez Panisse, Boot & Shoe Service, Penrose & Sons, and Ramen Shop) and Brendon Wilharber (front-of-house specialist) pivoted during the pandemic from large events to personal deliveries and resumed smaller in-person sales by July, eventually opening every Wednesday and Saturday morning. Their offerings emphasize community and seasonality, with sourdough staples, croissants, and rotating items inspired by their backyard garden — current examples include lemon cruffins, asparagus and mornay croissants, and angel food cake with kumquats — and their popularity was evident in long holiday lines that stretched down Russell Road." - Emmy Kasten