Prager Brothers Artisan Breads — Restaurant in Carlsbad

The owner of the shop seems really nice at first, once you get talking with him he becomes very condescending and sometimes passive aggressive. He down talked me many times and made me feel very stupid and unwelcome. Additionally, the way he treats some of his employees is the exact same. He is constantly on some weird power trip. I don’t know, I think he needs to go to therapy and be held accountable for being unwelcoming and rude. What did it for me was the way he talks down on his employees (which is okay until a certain extent) is so dehumanizing and rude I just can’t give this business my time or money anymore unless some changes are made. Another lapse of treatment I’ve observed here at this establishment is the female manager. The way she carries herself is almost insufferable, her ego clearly overrides her judgement especially in the treatment of her employees was honestly really shocking when i witnessed it, and she only acts like this when the owner is not around. She seems extremely fake and self absorbed. As a business owner, I feel you should be choosing your staff more wisely but how is that possible if you can’t even address yourself? Very disappointing to see this kind of behavior, especially from a coffee shop I had loved to support. Can confidently say I will not be going back there unless attitudes are changed and people can be held accountable or hold themselves accountable for mistreating their customers...

Ever notice how many slang terms there are for money? “Scratch”, “dough”, “bacon”, “bones”, “clams”, “cabbage”, “lettuce”, and “bread” are just a few examples. Why so many? Does that even seem fair when compared to other words? Take “bread” for example. Why didn’t the slang authors create more terms for it?

(BTW. For all of the bread lovers out there we dare you to list all of the slang terms you can think of for 🥖🍞 in the comments section below.)

Well if your day begins and ends with bread, we’ve discovered a bakery worthy of your consideration. Whatever you do, please don’t insult Prager Bros. Artisan Bread by wondering if they “outsource” their products. Sleepyheads be warned, they produce their products on site each day so once they’re out, they’re out.

Admit it. Some of you have a problem, don’t you? I mean you really…NEED bread, don’t you? Well think of this as either a bread intervention (or us enabling your bread addiction). If you plan your week with bread in mind then this place won’t be at all helpful in getting that monkey off your back. They actually post and adhere to a “Bread Schedule.” Heck, during our visit they featured 7 Sourdough options alone. In the words of John McEnroe, “You cannot be serious!” 🎾

All the “Bread Heads” out there should just surrender now. Resistance is futile.

And that’s…Henry’s Take.

More reviews can be found on Instagram (@henrystake) and Facebook (Henry’s...

The best bakery in San Diego if not all of Southern California. Have been eating their incredibly diverse and perfectly executed collection of breads, pastries and now pizza since the day they opened their doors and sold only through farmers markets. Great to see their growth, success and well deserved national recognition (they were recently voted one of the top 20 bakeries in the US, and yes they are absolutely that good.) From day one I remember Louis giving me a tour of his new ovens which were incredible (I believe german) monsters which cost a fortune, flour shipped from exotic locations to exacting standards, and a quality bar set uncompromisingly high. All of which heralded the Praeger unique difference: exacting, persistent accuracy recreating national signature breads like baguettes or foccacias - as good if not better than many Parisienne or Roman bakeries, creative twists on homespun favorites, and most impressive of all...not an ounce of deterioration of quality or standards with growth and success. Which is why their success is so well earned and so wonderful to see. Once you start making their breads and pastries part of your diet, going back to anything else is...