Desert Bread
Bakery · Paradise Vista ·
Artisan breads, croissants, pastries, cakes, cookies, GF options
Information
6290 McLeod Dr Suite 110, Las Vegas, NV 89120 Get directions
Artisan breads, croissants, pastries, cakes, cookies, GF options
6290 McLeod Dr Suite 110, Las Vegas, NV 89120 Get directions
"The home baker at Desert Bread specializes in meticulously laminated croissants. But the seasonal pies, which rotate weekly, are just as worthy of mention. Pre-orders open every week for pick-up on Saturday mornings with whole pies for sale in varieties like peach almond galette, chocolate caramel tarte, and apricot crumble — often incorporating locally grown produce." - Janna Karel
"This home bakery in central Las Vegas is open on Saturdays for picking up orders of just-baked croissants and loaves of bread. Many of the fruits and vegetables that find themselves cooked into jam and pastry filling come from the partners’ Brendon Wilharber and Brett Boyer’s garden. Best sellers include everything croissants with scallion cream cheese and fruit-filled tarts." - Janna Karel
"A Las Vegas cottage bakery founded in 2018 that began by selling breads and pastries at farmers markets and later moved to direct home sales, using Instagram to market weekly specials and tell ingredient stories. Specializing in rustic Italian and French-style pastries, the operation leveraged social media and direct-to-customer sales to grow without outside investors and became emblematic of how cottage laws enabled pastry chefs to own their work on their terms." - Brett Boyer
"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
"Sourdough loaves from this bakery were described as sustaining for home cooks throughout the year, repeatedly relied upon for quality bread at home." - Susan Stapleton