The Bread Club's Best-Kept Secret: It Bakes for a Michelin Star - cravedfw

The Bread Club’s standout bread is tied to a Michelin-star kitchen next door. The loaf used under sandwiches is reportedly the same bread served at Mamani, the Dallas restaurant that earned one of the city’s two Michelin stars. Both concepts share ownership, the building, and—less visibly—a baker: Peter Edris, who developed loaves for Mamani before The Bread Club opened. Edris mills Texas-grown grains on site at The Bread Club. Opened in March at 2681 Howell St. in Uptown, it seats only 30. Hype has cooled since the opening frenzy, but weekday mornings before 9 a.m. remain the easiest window.