{"id":196983,"date":"2026-03-09T18:02:16","date_gmt":"2026-03-09T18:02:16","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-tx\/196983\/"},"modified":"2026-03-09T18:02:16","modified_gmt":"2026-03-09T18:02:16","slug":"the-bread-club-its-new-bakery","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-tx\/196983\/","title":{"rendered":"The Bread Club, its new bakery"},"content":{"rendered":"

At first glance, The Bread Club in Dallas is a beautiful pastry shop adored by Instagram influencers. Rightly so: The brothers who own The Bread Club were at the center of the Dallas foodiverse<\/a> last year when their restaurant Mamani<\/a> earned North Texas\u2019 only new Michelin star<\/a>. <\/p>\n

News that The Bread Club opened in early March 2026 sent star-chasers running<\/a>, and social media photos show just how charming this new Uptown Dallas restaurant is. And yes, The Bread Club will be the popular girl in Dallas for the foreseeable future. She\u2019s gorgeous. She lives in the right neighborhood. <\/p>\n

But also \u2014 and don\u2019t make a whole thing of it, OK? \u2014 she\u2019s smart.<\/p>\n

Behind the pastry case out front, where pistachio pain suisse and chocolate-chunk cookies sit pretty, is a quiet, serious kitchen. Bakers have been here since 3 or 4 a.m., mixing dough to make the restaurant\u2019s baguettes, country bread and Tuscan flatbread for lunchtime sandwiches.<\/p>\n

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\"The<\/p>\n

The chocolate croissants at The Bread Club come in the shape of a sideways B.<\/p>\n

Azul Sordo \/ Staff Photographer<\/p>\n

This is not the bakery in a movie, where chefs toss flour and sing. No, these early risers are obsessively working on one task, like cutting spools of Valhrona chocolate-laminated pastry dough, which will be used for the shop\u2019s chocolate croissant. <\/p>\n

Each one is shaped like a B for Bread Club. Cute, yeah? Don\u2019t let it disguise the work that went into it. <\/p>\n

Related<\/p>\n

\"French\"Baking<\/p>\n

Baking director Peter Edris moved from New York to Dallas to open The Bread Club. He said anyone can be a baker. “I find good humans first, and then I teach them,” he said.<\/p>\n

Azul Sordo \/ Staff Photographer<\/p>\n

Baking director Peter Edris is a 27-year baker who leads the kitchen in a calm but resolute manner. It had been a tough morning, where one variety of bread didn\u2019t have the right rounded edge. Edris\u2019 mind was racing on how to make it better. The temperature in the room, 71 degrees, was fine. The humidity, 67%, was good. He needs to work with the oven.<\/p>\n

Edris put his hands on the table nearby, fingers spread like he was playing the piano. \u201cThe difference between good and great is in the details,\u201d he said. <\/p>\n

\u201cYesterday, everything was perfect.\u201d <\/p>\n

Today, some loaves of bread will go in the trash.<\/p>\n

Edris moved to Dallas from New York City, where he created the bread program at Charlie Palmer\u2019s erstwhile restaurant Aureole, then was lead baker at Frenchette. Edris hasn\u2019t had a car or a license since 2010 \u2014 and he hasn\u2019t gotten around to getting one in car-obsessed Texas. He walks to work, which makes the 3 a.m. start time easier. Often, he\u2019s up before the alarm.<\/p>\n

\u201cI\u2019ll wake up and have ideas,\u201d he said. \u201cSometimes, I just can\u2019t sleep.\u201d<\/p>\n

Dallas\u2019 bread-culture problem<\/p>\n

Edris can still remember the smell of the bread his mom made at home when he was a kid in rural Pennsylvania. He used to toss a loaf around the living room like it was a football. Maybe he was always meant to be a baker, he mused.<\/p>\n

When Edris agreed to make the leap to Texas, to open a bakery owned by SMU grads and brothers Henry and Brandon Cohanim, he saw a wide-open opportunity.<\/p>\n

\"Sprouted<\/p>\n

Sprouted quinoa is one of the breads customers can buy and take home from The Bread Club, a new bakery in Dallas.<\/p>\n

Azul Sordo \/ Staff Photographer<\/p>\n

\u201cIn Texas, we don\u2019t have a bread culture,\u201d he said in no uncertain terms. <\/p>\n

He isn\u2019t speaking about cute coffee shops that serve croissants and matcha. He\u2019s talking about bread: Items like house-made Milanese with saffron, Parmesan and crispy rice that Bread Club customers can buy and take home. He\u2019s talking about sprouted quinoa, country loaf and focaccia, the three served at Mamani, chef Christophe De Lellis\u2019 Michelin-starred restaurant next door<\/a>.<\/p>\n

Customers can and should visit The Bread Club for croissants and cookies. Edris calls The Bread Club\u2019s pastries \u201cthe face of the place.\u201d<\/p>\n

But, he said, \u201cI\u2019m hoping that we get people to come in here specifically for bread.\u201d<\/p>\n

\"The<\/p>\n

The Bread Club in Dallas makes the bread and pastries for 1-star Michelin restaurant Mamani next door. The Bread Club’s pastries include a flower-shaped pastry called ensaymada, a blood orange danish (top right) and a butter pecan croissant.<\/p>\n

Azul Sordo \/ Staff Photographer<\/p>\n

He mills much of the bakery\u2019s \u201ccharacter\u201d flours like Sonora Wheat and Ryeman Rye in a tiny, wooden device about the size of a Mr. Coffee machine. He showed us how golden-color Mediterranean Wheat goes in the hatch on top, and out slides flour, silky like white sand.<\/p>\n

\"Mediterranean<\/p>\n

Mediterranean wheat (pitured) will get ground into flour at The Bread Club in Dallas. Then, it will be made into schiacciata, a Tuscan flatbread.<\/p>\n

Azul Sordo \/ Staff Photographer<\/p>\n

\"Brandon<\/p>\n

Brandon Cohanim (left) and Henry Cohanim (right) own The Bread Club in Dallas. They hired Peter Edris to be baking director.<\/p>\n

Azul Sordo \/ Staff Photographer<\/p>\n

The Bread Club sources this wheat from a farm in West Texas. Bins below it are labeled with varieties of wheat, two types of corn, rye and brown rice. A spokeswoman will point out that Edris is sourcing and milling flour in a way that others haven\u2019t done in Dallas. Edris doesn\u2019t brag. The guy soaking, steaming and roasting grains, then scrutinizing the aromas, seems unbothered by how everybody else in Dallas is, or isn\u2019t, making bread.<\/p>\n

The oven, a $115,000 investment, dings. <\/p>\n

Edris steals a glance at a dozen or two golden batons rising at eye level. A lead baker walks in his direction, ready to help.<\/p>\n

\u201cThat was the oven telling us they\u2019re done,\u201d he said, \u201cbut they\u2019re not.\u201d <\/p>\n

Even with this many machines and humans in The Bread Club\u2019s kitchen, it needs a boss.<\/p>\n

The Bread Club is at 2681 Howell St., Dallas. Open seven days a week for breakfast and lunch. Closes at 5 p.m. on weekdays and 4 p.m. on weekends.<\/p>\n","protected":false},"excerpt":{"rendered":"At first glance, The Bread Club in Dallas is a beautiful pastry shop adored by Instagram influencers. Rightly…\n","protected":false},"author":2,"featured_media":196984,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[323,322,102,104,103,18279,5458,1623,1622,354,5391],"class_list":{"0":"post-196983","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dallas","8":"tag-baked-goods","9":"tag-bakery","10":"tag-dallas","11":"tag-dallas-headlines","12":"tag-dallas-news","13":"tag-french-food","14":"tag-michelin-guide","15":"tag-restaurant-news","16":"tag-restaurant-openings","17":"tag-restaurants","18":"tag-uptown-dallas"},"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/posts\/196983","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/comments?post=196983"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/posts\/196983\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/media\/196984"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/media?parent=196983"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/categories?post=196983"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/tags?post=196983"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}