One Pastry At A Time

A Year-in-Review with Bread Savage

Words by Lifestyle Staff

Photos by Topograph

Last November, our community awaited, with great anticipation, the opening of a French-inspired bakery in the heart of downtown Visalia. Fast forward a year later, and behind every flaky croissant and each loaf of meticulously handmade bread, is the unfolding story of passion, perseverance, and the pursuit of perfection. Bread Savage isn’t just a bakery, it’s a testament to the magic that happens when a dream rises like dough, patiently waiting to be shaped into something extraordinary. Owners Chase and Brooke Darwin, share about their first year in business and how they continue to mold and create, fulfilling their vision, one pastry at a time.

Lifestyle: Can you share about how you began baking?

Brooke: I come from generations of bakers. I grew up making simple things with my mom, like cookies and cinnamon rolls. When the film industry shut down during the pandemic, we had a lot of time on our hands. I threw myself into learning more advanced pastries like croissants, and Chase took over all the cooking. Last year, we had the opportunity to move back here, to Chase's hometown and open a bakery, and we said, “Why not?” I taught Chase the basics, and his cooking background gave him the skills to adapt. He's my favorite collaborator.

Lifestyle: What were the first days like when you opened?

Brooke: For the first seven months, we worked about 80 hours a week. In December, my mother-in-law helped up front, and we hired another baker after the holidays, but we were still going from 4am straight through to 5 or 6pm, without a lunch break. We didn’t have any free time, survived on fast food, and would wake up to do it all over again. At that time, we couldn’t afford a bread oven so I would make baguettes in the convection oven, under a steam trap I created from a chafer dish on top of a Silpat. We made it work by being really scrappy and patient until we made enough to afford a bread oven. We continue to invest as we grow.

Lifestyle: How have things changed into what they are today?

Brooke: Little by little, over the past six months, we’ve been able to hire and build a great team. The bakery's culture is very important to us. We like to say we hire on vibes and can usually tell within the first few minutes if someone is the right fit. The ability to learn and work well with others is paramount to anything else, so we've taught them our techniques and they've done an excellent job. The pastries we make aren't simple, but the team is upholding the standard we set out to achieve. As the teams’ skills have grown, we've been able to step back a little bit and reclaim some of our personal time. We couldn't have grown to this point without them.

Lifestyle: What do you love most about French baked goods, and how do they inspire you?

Brooke: I love how old the recipes are; they go back hundreds of years. The process of French baking is about finesse and craft and feels like the highest art form. When we're developing a new item, the texture and flavors must be balanced and interesting. Everything we do is intentional and like the art of French pastry, the bakery itself is more than a business to us–it's a project. Before we were bakers, we were writers and actors, and, in a way, Bread Savage is a big art piece that we are putting our souls into and seeing how far it can go. Like a hit show, we're hoping for six seasons and a movie. (Any “Community” fans out there?)

Lifestyle: Is there anything special you are making for the holidays?

Brooke: We're offering our signature pies and giftable cookie boxes. As always, everything is made from scratch, and we're expecting things to go much smoother this time around. Last year, we got our permit to open just days before Thanksgiving and worked for 36 hours straight to fulfill 90 pie orders. I not so lovingly refer to that as “the 36-hour shift” and I'm really excited we have our amazing team by our side this time.

Lifestyle: Anything else you’d like to share?

Brooke: It still blows me away to see people come in and spend their money here, eating the pastries we make, at the tables I built. It’s still so surreal to me. We are so grateful to be where we are a year later, and all because of the community’s support.

Bread Savage

110B W Main St, Visalia

Tue-Sat 7:00am-3:00pm

@breadsavagebakeshop