Bon Breads was founded by Owner and Master Baker Carlos Pereira in 1999 to provide authentic artisanal breads to Las Vegas’ finest resorts and restaurants. Having trained directly under Michel Suas, considered by many to the “father of artisanal bread” here in the United States, Pereira brings more than 15 years of experience to the creation of every baguette, rustic loaf, brioche and other specialty bread the company produces.
Since opening in 1999, Bon Breads’ facility has expanded from 800 square feet to 25,000 square feet to accommodate ever-growing demand for its extraordinary line of artisan breads. Today, Bon Breads’ client list includes many of the most renowned dining establishments in the region helmed by some of the world’s most revered chefs. Indeed, it is not uncommon for chefs to seek Pereira’s collaboration on their menus since many of them feature Bon Breads in such prominent ways.

While Bon Breads has grown substantially from humble beginnings, its owner’s dedication to superior craftsmanship has never waned. In fact, Bon Breads is the only bakery in Las Vegas where the owner and master baker works regularly alongside the staff he personally trained. Most importantly, each Bon Breads client has Pereira’s personal commitment that every item received will meet his exacting standards.


Carlos Pereira- our master baker- came from Lima Peru at the age of 19 to earn a degree in Hospitality Management and then return home. To help pay for school he took a part time job as a baker’s apprentice. Then, he spotted a job posting for an artisan bread baker at a major hotel and found himself on a completely different career path than he’d ever imagined. He was destined to become an artisan baker and to embrace America as his home.
Although he was not qualified to be an artisan baker, Carlos managed to get the job and was sent to the San Francisco Baking Institute to train with the best master bakers of the US. Michel Suas, considered by many to the “father of artisanal bread” Here, Carlos discovered his true passion for bread and changed career paths to become a serious baker. A couple years later, Carlos realized there were no artisan bread bakeries in town and decided to venture on his own.

And so Bon Breads was born on April 1, 1999. Originally a one man operation, Carlos worked tirelessly to follow his passion for good bread and his desire to fill all of Las Vegas with the best bread in town. Today, Carlos is considered by chefs and food critics as one of the best bakers in the country and his breads are required by the best chefs in the world. Wonder where is Carlos right now? Most days you will find Carlos baking alongside his staff or training bakers in the same artisanal methods taught to him. Perfectionist by nature, Carlos works very hard to make sure each and every baguette, rustic loaf or specialty roll meets his exact standards.


Under Pereira’s hands-on leadership, Bon Breads observes artisanal baking practices that are several times more involved and complex than conventional bakeries. Each of Bon Breads’ products is composed of the most high-quality ingredients and developed from a recipe personally developed by Pereira. Most importantly, everything at Bon Breads is custom-made to order.

Whereas other bakeries may take just three hours from start to finish producing their breads, Bon Breads’ process takes anywhere from 24 to 48 hours to complete. (Clients are requested to keep this time requirement in mind when placing new orders.)

It all begins with an exceptionally high-quality wild yeast starter from France, which is reputed to be nearly 100 years old. After being “fed” water and flour, the starter is allowed to ferment for as long as 24 hours. Next, the starter is incorporated into the recipe, each of which features a wholesome foundation composed of unbleached white, whole wheat or rye flour, salt and water. Prior to baking, the dough is shaped and allowed to rest and rise in a 45-degree holding area for 12 to 18 hours. This lengthy procedure produces bread with a richer taste and more redolent aroma than the bread made in today’s more conventional bakeries.