OUR STORY
The Baker’s Table Restaurant was opened in 2018 by the husband-and-wife team of chef David Willocks and designer Wendy Braun.
Chef Willocks came up cooking in the culinary mecca of Oakland, CA - where daily trips to the farmer’s market and weekly changing menus were standard fare.
Braun - a writer, teacher, and poet - was the decade-long head of Creative Writing at an arts high school where she developed a powerful eye for design and aesthetics.
The couple bought a home in Newport, and began eyeing the abandoned storefront at 10th and Monmouth for their new restaurant project. During the buildout process, the couple hosted multi-course tasting menu dinners in their dining room, and completed renovations by hand on the weekends.
The premise of The Baker’s Table was simple: to open a restaurant that baked 100% of its own bread and only sourced its menu from local produce. The commitment to these artisan techniques was twofold: making things by hand with local ingredients is a far more interesting way to cook, and it also enables the restaurant to support a community of local farmers, ranchers, and producers.
The doors opened in December 2018 and the couple was fortunate enough to be named one of the Best New Restaurants in America by both EATER.com and USATODAY.com.
The Baker’s Table continues to explore the boundaries of what a sustainable local business can look like - with educational products, books, and classes in the works to share the wisdom of handcrafted cooking with the world.
For Press and Media Inquiries, please send an email to hello@bakerstablenewport.com