Ellie Pegler oversees the bread program for Michael White’s newest restaurant, Vaucluse, producing artisan breads and French classics. Ellie is a native of Lincoln, NE, and a graduate of the University of Nebraska. She got an early start and fell in love with baking and bread at her first job, making cookies as a teenager at the Cookie Company in her hometown. After college, Ellie attended the French Culinary Institute, now ICC, and graduated from the bread, culinary arts, and culinary entrepreneurship programs. She is a veteran baker who has worked at several Michelin-rated restaurants, including Aquavit and Marea, and leads a bakery team at Vaucluse focusing on naturally leavened breads, house-milled flours, traditional Viennoiserie, and French breads.

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Coming 2017