Boudin
Lacey Berry has a diverse work experience in the culinary industry. Lacey began their career as a Pastry Chef at Sycuan Casino in 1999 and worked there until 2001. Lacey then became a Pastry Specialist at HEB from 2001 to 2003. In 2009, Lacey joined L'EQUIP as the National Sales Manager/Executive Chef and held this role until 2012. Currently, they are working as the Regional Head Baker at Boudin starting from 2014.
Lacey Berry attended the National Culinary Institute in 1999 and obtained a Pastry Certificate. Lacey focused their studies in the field of Pastries/Baking.
Boudin
In 1849, Isidore Boudin combined his skill of French bread baking with fermented wild yeast nurtured by the fog-cooled air. This magical combination created The Original San Francisco Sourdough™ – Boudin. The bread with its dark golden crust, soft, chewy center, and distinctive flavor soon became a local favorite. We are San Francisco’s oldest continuously operating business. Much has changed since our boomtown beginnings, but one thing hasn’t: our commitment to honor and preserve the art and science of The Original San Francisco Sourdough™