Getting familiar with the growing cottage baking scene is one of the coolest things you can do in Vegas right now—and few do it better than Brett Boyer and Brendon Wilharber, a couple who sells bread, pastries, and other seasonal baked goods out of their home east of the airport. Boyer perfected his craft in Berkeley at Chez Panisse, where he first learned the "farm to table" ethos. He continues that mission here by sourcing fruits and produce locally. Between a variety of breads, from New York-style bagels to Bay Area-style sourdough, and European-inspired pastries, everything is all natural and organic. Even the home is 100% solar-powered. The choices vary per week, but look out for eggnog cruffins, ginger snaps, and Meyer lemon croissant twists this winter.
How to order: Place an order online for pickup Wednesday or Saturday morning.