Baking Director
Peter Edris
Baking Director, The Bread Club
- Discipline
- Baking Director
Portrait of Peter Edris
i. Biography
Peter Edris entered Frenchette in New York as a baker in 2020, joining a kitchen with an established reputation and learning the pace required to work inside it. The craft here is one of repetition under pressure: early hours, exact timing, and the constant conversion of dough through heat and time. By 2023, that path had led him to lead baker of Frenchette Bakery at the Whitney Museum, where the job calls for the same discipline and forward motion.
The bread coming out of that room keeps its focus on texture, grain, and structure, with a direct, worked-through quality. Today The tools matter as much as the formulas, and Peter Edris has been direct about the oven in use: "The new Bassanina zoom oven is so much fun to bake in." It is a practical remark, but it points to a baker working closely with equipment, adjusting output through feel, timing, and repetition.
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Signature
Peter's signature dishes include City Loaf: Spelt, Rye, Oat, Wheat, Dark Malted Rye Bread, Baguette: Malted Corn and Bolle Wheat, Pumpkin Nectar, Fermented Corn Porridge, Sprouted Rye Bread, and canelé. Read as a set, those names show a baker moving across grains and textures rather than repeating one formula. City Loaf: Spelt, Rye, Oat, and Wheat signals a composed blend; Dark Malted Rye Bread carries a deeper grain register; Baguette: Malted Corn and Bolle Wheat brings a lighter structure; Pumpkin Nectar, Fermented Corn Porridge, and Sprouted Rye Bread points to layered, earthy work. The canelé sits apart as a small but clear counterpoint in a bread-led repertoire.
Acclaim
Edris’s bread work includes Dark Malted Rye Bread, Baguette: Malted Corn and Bolle Wheat, and Pumpkin Nectar, Fermented Corn Porridge, and Sprouted Rye Bread. Those names are the clearest evidence of his range: grain-led, exacting, and built around the slow architecture of fermentation and baking. The pattern is consistency without flattening into sameness, with each loaf marking a different application of the same disciplined method.
FAQ
Asked of Peter
What is Peter Edris's current role?
Peter Edris is Head Baker.
Where did Peter Edris work before?
Peter Edris's earlier career included Frenchette.
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