26 Aug 21st- Aug 27th, 2025 phoenixnewtimes.com PHOENIX NEW TIMES | NEWS | FEATURE | FOOD & DRINK | ARTS & CULTURE | MUSIC | CONCERTS | CANNABIS | Chacón to build a friendship. Chacón was plotting a return to Arizona, with the goal of teaching culinary classes. To land the gig, he needed to demonstrate how to make bread. He returned to Tartine and studied with Beitcher, then Tartine’s head baker. Chacón learned a lot, and landed the job. But he couldn’t help feeling a little disappointed. “What a shame,” Chacón recalls thinking. “I wish that Nick and I had been working together for years. I really like this guy; he’s real down to earth.” Once back in the Valley, Chacón kept in touch with Beitcher, who launched artisan bagel and granola businesses in San Francisco. The two bonded over running small culinary outfits. Beitcher says Chacón would occasionally suggest he come work in the Valley, and when Chacón secured the Scottsdale bakery, the timing aligned. Beitcher had closed his bagel busi- ness at the end of 2024 and decided to trade San Francisco’s foggy days for sunshine in Phoenix. Sandwiches, toasts coming downtown At the Patisserie, Chacón has given Beitcher free rein with the breads. Beitcher uses a sourdough starter that he brought from San Francisco and flours sourced from Washington and Gilbert’s Hayden Flour Mills. The doughs are wet and have a long fermentation. “The goal with this style of bread- making is to get as much water into the dough as possible, so that you can cook the grain as thoroughly as possible. That’s why we end up with this very slack dough,” Beitcher says while standing in the bakery’s kitchen, stretching the dough vertically. It wiggles with the slight shake of his hand. “By the time it ferments over 24 hours, it’s not tangy at all, it’s just this very mild yogurty acidity, and it lets you taste the grain versus just sourdough.” The duo’s partnership started with breads, but Beitcher will also develop the food menu for CP Coffee and Pâtisserie, a new project Chacón has in the works. The downtown Phoenix cafe is a dual concept combining Chacónne’s bakes with drinks from the celebrated East Valley business Peixoto Coffee Roasters. The new spot is anticipated to open on Sept. 25. Beitcher says the all-day menu will grow as the cafe gets up and running. Although the menu is still being finalized, diners can expect salads, a few breakfast sandwiches, such as a classic bacon, egg and cheese, and lunch stacks prepared on focaccia and flatbread, piled with sliced turkey or vegetables. He also hopes to offer toasts, the simple European open-faced sandwiches that were popularized in the U.S. by bakeries like Tartine. He is also crafting new menu items for the Scottsdale bakery, including sourdough pizza. Beitcher describes the pies as some- where between Neapolitan and a New York-style, with simple but elevated toppings such as confit garlic and Swiss chard or pepperoni with pickled Fresno chiles. The pizzas are planned to be avail- able Friday through Sunday, starting later this month. Chacón says he looks forward to seeing how Beitcher will stretch the bakery with more savory options. “(Beitcher)’s extremely creative, really talented, just has the perfect palate for what it is that we’re trying to do here,” Chacón says. So far, Beitcher says he and his breads have received a warm reception in the Valley, noting that “the customers here and the community here are just fantastic.” Now, several years in the making, these two friends – and baking powerhouses – are getting a chance to combine their talents. “I have tremendous respect for Mark as a baker and as a person,” Beitcher says. “It’s still just two friends hanging out; we just happen to be making bread and pastries while we’re hanging out.” Chacónne Patisserie 8119 E. Roosevelt St., Scottsdale Raising the Bar from p 25 Coffee and pastry powerhouses Julia Peixoto Peters and Mark Chacón are teaming up on a downtown cafe. (Sara Crocker)
