Katherine Campecino-Wong

Coming Up

At Atelier Crenn, Katherine Campecino-Wong was trained in a kitchen that treated precision and restraint as core tools, not garnish. The work there is visible in how she approaches pastry now: controlled, exacting, and built on technique rather than flourish. That baseline carries through Breadbelly, where she works as both co-founder and baker, pairing ownership with the routine labor of production. The pastry-chef role at Mourad sits alongside Breadbelly as one of the defining entries on Katherine Campecino-Wong’s record. Across those positions, the throughline is not spectacle but draw: texture, aroma, and the kind of baking that brings people closer without forcing the point.

Where They Are Now

Since 2018, Katherine Campecino-Wong has been co-founder of Breadbelly in San Francisco. The restaurant’s identity is tied to a bread program and pastry case that can carry a meal forward, and her work there sits in that space between utility and welcome. Breadbelly reads as careful but unforced: polished enough to register, relaxed enough to be eaten in the moment.

Signature

Katherine's signature dishes include Kaya Toast, Milk Bread Loaf, Sausage Croissant, Gyeranbbang, and Strawberry Lychee Danish. The range moves between savory and sweet, and between familiar formats and a more playful register. Kaya Toast brings a crisp, toasty edge; Milk Bread Loaf points to softness and structure; Sausage Croissant adds layered richness; Gyeranbbang lands with snack-like immediacy; and Strawberry Lychee Danish finishes with fruit and lift. Taken together, they show a baker working with access, contrast, and approachability.

In Their Words “It draws people in... And hopefully when they taste it, they like it, and are encouraged to try more stuff.”

Honors

Her résumé centers on roles rather than award listings. The major career facts are the pastry-chef role at Mourad and the co-founder role at Breadbelly.