Those hooked on Phoenix baker Ben Hershberger’s breads, especially his chocolate cherry sourdough, soon will be forced to travel to New York City for their favorite loaves.
The master baker at the Phoenician Resort is leaving for the top baking job at Thomas Keller’s famed restaurant Per Se and Bouchon Bakery, both in the Time Warner Center in New York City. A sad day for az food.
Hershberger, who has built a strong following for his breads at the resort and, more recently, at the weekly Scottsdale Farmer’s Market, will begin baking in March for Keller, the only American-born chef with two restaurants – Per Se and The French Laundry, his restaurant in Yountville, Calif., in the Napa Valley — that have received three stars, the highest rating, from the Michelin Guide.
“I’ve been very happy here, but I just could not say no to Thomas Keller, ” said Hershberger, whose last day at the Phoenician is Feb. 20.
He is, however, leaving behind bakers he has trained to replace him, and the 200-year-old sourdough culture for the chocolate bread.
The Phoenician plans to continue selling its bread at the resort and farmers market in and around Phoenix.
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