the name of the head baker who bake the lavash for cioppino,is eric bovet-morinon.he works under chef monnet,but eric is the one who make the bread.thank you.
Best Bread - 2008
As much as we love the simple Tuscan cuisine on Cioppino's menu, we never seem able to finish our risotto scampi or signature mare e fetunta. Why? Because we gorged ourselves on the restaurant's savory bread basket, which brims with ciabatta and grissini flown in from Italy. It's even harder to stop picking at the Parmesan and rosemary lavash, baked on the premises by Cioppino's pastry chef, Frédéric Monnet. The bread basket is served with extra-virgin olive oil from Tuscany, a unique blend from Villa Manodori Artigianale by chef Massimo Bottura. Cioppino is open seven days a week from 7 a.m. to 11 p.m.