Bree’Osh: A Decade of French Baking

For ten years, Bree’osh Bakery Café has shared European-style breads and pastries with the local community – first from its quaint café in Montecito and, since 2020, from a second location on De La Vina Street in Santa Barbara. Founded in 2015 by husband-and-wife team Pierre-Yves Henry and Nelly Mousseau, Bree’Osh quickly built a devoted following for its authentic French specialties, from almond croissants and pains au chocolat to sourdough baguettes and buttery brioche. 

The couple first met in business school in their native France, where they dreamed of one day starting a venture together. At the time, however, a bakery wasn’t on their radar. Mousseau pursued a career in business, while Henry worked for years in banking customer relations until realizing he wanted more out of life – namely, to do something more fulfilling and hands-on. That shift led him to Ferrandi, the prestigious school of culinary arts in Paris, where he retrained as a baker before honing his skills in the city’s Michelin-starred kitchens. 

When the idea of opening their own boulangerie took shape, the pair recognized the challenges of doing so in Paris. “Competing in Paris would have meant fighting for a little share of an already-saturated market,” shares Henry. “We chose instead to bring our French know-how where it could create the most impact – in a community eager for sourdough, long fermentation, and stone milled flour, where we could grow and own our niche.” 

In 2014, the Henrys set out on a journey to find a place where they could share their love for French baking. Their original plan was to open a bakery in South America, but steep real estate prices in each city they explored made them question whether it was the right fit. That all changed in March 2015 while visiting friends in Santa Barbara. Captivated by the community and the quality of life, they decided to put down roots in Montecito. Just a few months later, they opened the doors to Bree’Osh along Coast Village Road. 

Though they were grateful to find a home for Bree’Osh so quickly, the limited size of their Montecito café meant they had to produce breads and pastries at an off-site commercial kitchen. After four years of juggling operations between two spaces, they came across a vacant corner spot at Alamar Avenue and De La Vina Street – the former space of Our Daily Bread. The couple knew this space would offer them room to grow and the chance to bring all operations under one roof, so they jumped on it.

Since opening their second location in early 2020, Henry and Mousseau have built up the kitchen little by little, adding equipment slowly and with intention. Though growth has required patience and persistence, they don’t take for granted how far they’ve come. “This anniversary means so much to us,” says Mousseau. “Bree’Osh is the realization of our dream to own our own bakery and to bring French baking traditions to those around us. From the beginning, we’ve been so grateful to have the support of the Montecito and Santa Barbara communities, especially during such challenging times as the Thomas Fire, the mudslide, and COVID. Thanks to this amazing local community, we’ve been able to survive and thrive for ten years, and we feel so lucky to continue on this journey.”

Inside the bright yellow walls of Bree’Osh Bakery highlight an assortment of art and goods for sale | Photo: Ingrid Bostrom

Today, the two continue to delight guests with a variety of naturally leavened breads and pastries, each made with 100 percent French heritage-grain flour. At each location, a small but notable food menu showcases those same bakery items in savory dishes like the signature breakfast sandwich and croque monsieur. Locals can even get hands-on through Bree’Osh’s baking classes, building skills to bring into their own homes. 

“As part of our mission to educate and connect with our community, we host classes and events that highlight European baking traditions. We’re now introducing a masterclass focused on authentic panettone, designed for serious home bakers who want to master one of the most challenging breads,” says Henry.

On Friday, September 26, Henry and Mousseau will celebrate the 10-year anniversary of Bree’Osh at their De la Vina location (2700 De la Vina St.), inviting guests to join them for craft cocktails, house-made bites, and music by a deejay. Cocktail attire is encouraged for this event. To purchase tickets, visit breeosh.com/products/10-years-anniversary.