Growing up in a “made from scratch” household, I learned from an early age the importance of using quality natural ingredients and traditional hand made methods for everything baked in the kitchen. My mother and grandmother bestowed me a set of values which helped develop my life long appreciation for the art of baking and pastry.  As a child, I remember watching my mother grind her own wheat to make fresh loaves of bread.  Christmas time was always a flurry of baking activity and out of the oven came dozens of cookies of all shapes and flavors.  Birthday cakes were never store bought and the thought of buying a frozen pie crust was strongly frowned upon.  

My passion for baking started about 10 years ago when I tried my hand at baking some simple recipes.  I had a few hiccups along the way, but the excitement I found from pulling a hot pan of perfectly baked banana chocolate chip muffins or a batch of triple chocolate brownies out of the oven was like nothing else.  I get so much pleasure from seeing my colleagues and friends savor my tasty treats and relish in their request for more each week.

My latest adventure is the introduction of Asher Bakehouse. The bakehouse is an exploration of traditional recipes with sophisticated interpretation. You can expect to see flavor combinations and ingredients that will excite the palate and breathe new life into old favorites. Asher Bakehouse is also committed to using the highest quality locally sourced and seasonal ingredients.

I've studied the culinary arts at Leiths School of Food and Wine and Le Cordon Bleu in London, England. Most recently, I've received  my diploma from the San Francisco Baking Institute's Professional Baking and Pastry program.

Who's Asher

                 Justyn "Asher" LeFebvre
                 -Owner and Head Baker-
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