2941
Restaurant - Bread
This menu is subject to change daily.
Artisan baker Patrick Deiss prepares the new bread twice daily to compliment Chef Chemel’s innovative menu. The new recipes use high quality market ingredients and seasonal products to create a bread experience that is fresh, modern and in harmony with the latest dishes coming out of Chemel’s kitchen.
Some favorites include...
Olive Rosemary
San Francisco Sourdough
Honey Whole Wheat Sourdough
Cherry Chocolate Baguette
Artisan French Baguette
Pats Bio:
A graduate of the Culinary Institute of America, Deiss has worked in the kitchens of acclaimed Washington, DC restaurants like Gerard’s Place, Asia Nora, and Restaurant Nora before becoming part of the original team that opened 2941 where he served as Chef de Cuisine. Most recently, Deiss has been responsible for recruiting, recipe research and business development for 2941.
Soon after Chef Chemel’s arrival in the restaurant, he called upon Deiss to make the transition from chef to baker. Chef Chemel’s goal was to introduce a new line of artisan breads that are more reflective of his own style of cooking and the restaurant's evolving culinary philosophy. He knew that Deiss was an extremely talented chef who also had a gift for baking. He sent him on a quest to overhaul the bread program entirely. Deiss delivered.
After exhaustive menu research, Deiss perfected his bread baking techniques at The San Francisco Baking Institute (SFBI,) a world-renowned leader in artisan bread and the only school in the United States dedicated exclusively to artisan baking. There Deiss received hands-on, “real world” experience with the latest baking equipment and technology.
A passionate chef and baker, Deiss constantly works on new recipes to share with his customers. Whether it is a warm and crusty baguette or a perfect loaf of San Francisco sourdough, Deiss is committed to providing customers with a slice of perfection in every bite.*All breads are subject to change daily.
