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Born in Bordeaux, Pascal RIGO has spent virtually his entire life baking and has truly lived this traditional art. His deep understanding of French baking derives from years spent working for several prestigious bakers near Bordeaux and in Paris.
In America, he founded two highly successful truly artisan bakeries before launching Boulangerie Bay Bread, a San Francisco mecca, making unbelievable traditional organic breads and specialty pastries lauded by customers and reviewers alike-from the San Francisco Chronicle to the New York Times.
Because Pascal's breads are all made with organic flour, he acquired his own mill for grinding organically grown wheat to meet his demanding specifications. Currently Pascal and The Bay Bread group provide exciting jobs for over 400 fantastic co-workers and partners.
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