From Kitchen Colleagues to Bread Visionaries
Photos + Story by Cliff Standard Co.
Tyler and Chayanne's journey into the world of artisanal bread began in the bustling kitchens of Austin, Texas. Tyler had spent around five years working as a chef at Parkside on 6th Street, where everything–including the gnocchi–was crafted from scratch everyday. "I kind of fell in love with just the craft of doing something every day by hand," he says. His passion for the craft deepened as he continued to explore making bread on the side. After conquering the baguette, Tyler found himself on a personal quest to master the art of bread-making.
Chayanne landed a role in the kitchen soon after him, and she playfully remembers how they first came to really know each other. “I stole his knife on accident, and I took it home with me, and that's how he got my phone number,” she said with a smile. Little did they know that amidst the flour and ovens and intensity of the kitchen, the seeds of Oak Cliff Bread were being sown.
The eventual journey to Oak Cliff was as much a personal choice as it was a professional one. Now married with two children in tow and a desire to be closer to family, the couple moved near the Dallas Zoo. "We wanted to be close to my parents," said Tyler. And since they brought their passion for breadmaking, they didn’t take long to make friends.
“I kind of fell in love with just the craft of doing something every day by hand”
Oak Cliff Bread's beginnings were humble yet immediately impactful. Chayanne remembers the early days of baking bread at the house: “Of course, our neighbors would get all the freebies and leftovers.” “They were our first taste testers,” echoed Tyler. These initial exchanges laid the foundation for a community-centered business deeply rooted in the neighborhood's fabric.
Tyler's training at the San Francisco Bread Institute further honed his skills, a journey that started with a supportive chef. The couple’s dedication saw them traversing local markets, Facebook groups, and the streets of Oak Cliff, gradually building a loyal customer base attracted to their artisanal approach and passion for quality. They were no overnight success. “I started baking in 2015, so it's been eight years to get to this,” Tyler reminded me.
But when the pandemic hit, this growing hobby quickly turned into something more. "We both got laid off during that time," Tyler shares, a twist that turned out to be the exact impetus they needed. What started as baking bread for neighbors in Oak Cliff evolved into a full-fledged business, fueled by community support and financial reinvestment into their growing venture.
“There’s just something magical about bread - It’s fermenting, it’s growing, it’s changing.”
For Tyler and Chayanne, bread is more than just food; it's a craft, an art form, and a medium for connection. "There's just something magical about bread," Tyler muses, reflecting on the transformative process of baking. "It's fermenting, it's growing, it's changing." In his spare time, you will catch him marveling at YouTube videos of French Bakeries and how they meticulously handle their dough. Chayanne shares this sentiment, mentioning their seven-year-old starter as a symbol of their dedication and passion.
Their unique focus on heirloom wheats and collaboration with Barton Springs Mill highlights their commitment to sustainability and quality, ensuring each loaf tells a story of heritage and care.
You get the sense from these two that this craft they’re honing and the business they’re building will only get sweeter with time. Tyler explained how this process of baking encourages continual improvement. “When you take the bread out of the oven, you can see the entire three day process in front of you…what went wrong, what went well…” he said. And the best part? “It’s not like when you build a chair and you make a mistake and now you’re stuck with it. You can start over again tomorrow and tweak your process,” he said.
Almost as if by fate, they ended up at Tyler Station. Tyler mentioned that he was on the verge of giving up on the dream of owning his own brick and mortar shop when the opportunity popped up. They recalled the moment they found out the bakery space was becoming available. “I had just received some disappointing news, and it occurred to me that we might never stop being a cottage bakery,” Tyler said. “But then I got a call about the space – and it just plopped into our lap.”
For now, Oak Cliff Bread is open 8am-3pm every Thursday, Friday, and Saturday. Stop by and enjoy a croissant or pick up a loaf! You can follow along with Oak Cliff Bread here.
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