Louis Volle

Coming Up

Bread programs are often defined by the first baker to organize them, and Louis Volle did that work at Dean & Deluca before moving into bread and pastry at Blue Hill at Stone Barns in upstate New York and Tartine in San Francisco. He has been Head Baker and pastry chef at Lodi since 2021.

Where They Are Now

He is the Head Baker and pastry chef at the restaurant. His work there includes grain milling, which he described this way: “We’re currently milling nine different grain varieties at Lodi, and Tuesday is Einkorn milling day, which is what we use for the Farro Piccolo.”

Career - Head Baker and pastry chef — Lodi, New York City, Rockefeller Center (2021–present) - started the bread program — Dean & Deluca - worked in bread and pastry — Blue Hill at Stone Barns, upstate New York - worked in bread and pastry — Tartine, San Francisco

Signature

Louis's signature dishes include Farro Piccolo.

In Their Words “It’s a special, beautiful grain that is difficult to grow, and unpredictable and challenging to work with—but worth the effort for its distinctive, nutty flavor.” “We’re currently milling nine different grain varieties at Lodi, and Tuesday is Einkorn milling day, which is what we use for the Farro Piccolo.”

FAQ What is Louis Volle's current role? As of 2026, Louis Volle is Head Baker and pastry chef. Where did Louis Volle work before? Louis Volle's earlier career included Dean & Deluca, Blue Hill at Stone Barns, and Tartine. What recognition has Louis Volle received? James Beard Foundation Outstanding Baker semifinalist (2022).