Fort Bragg Bakery will make fresh bread daily.

When Chris and Tricia Kump open the doors of their new European-style retail bakery tomorrow, customers will be transported back 100 years in time. And they probably won’t even know it.

Of course, history will not be on the minds of most locals and tourists when they begin lining up at 7:30 a.m. for freshly baked breads, bagels, pastries, and espresso, and at 11:30 for pizzas, soup, salads and no-wait sandwiches.

They’ll be lured by the culinary creations of Chris Kump, a Paris-trained chef, and Philippe Garcia, an artisan baker from Lyon, France.

While Kump, Garcia and their team labor behind the scenes baking the day’s hearth breads and pastries in state of the art ovens, however, one piece of culinary equipment will be the center of everyone’s attention: a large brick façade pizza oven in the retail café. Read the rest of this entry »