What is Chacónne Patisserie?
The most important bread in Arizona is being baked in a strip storefront on Roosevelt Street, a block from a tire shop. That is how south Scottsdale does things.
Chacónne Patisserie is the bakery of Mark Chacón, a former violinist and journalist who learned pastry in the Bay Area — staging with the pastry team at Tartine Bakery in 2008 and 2009 and working at Chez Panisse and B. Patisserie — before moving back to the Valley in 2018 to teach culinary classes. In 2021 he began baking from a downtown Phoenix ghost kitchen: desserts for restaurants, croissants for farmers markets, then wholesale pastries for coffee shops including Peixoto.
In late 2024 the business got walls: the former La Belle Vie Bakery space at 8119 E Roosevelt St, at Roosevelt and Hayden, which came with a large deck oven and a heavy-duty mixer. Chacón read the equipment as a sign and called a friend. Nick Beitcher had spent eight years at Tartine, ending as head baker, after cooking at Per Se and Chez Panisse; he had taught Chacón bread years earlier and was running a bagel business in San Francisco. In March 2025 Beitcher moved to Arizona, starter in hand, and built the bread program — baguettes and country bread first, then focaccia, deli rye, jalapeño-cheddar and porridge-flax boules.
The result is the only bakery in the state making Tartine-style naturally leavened bread by someone who made it at Tartine. Chacón’s pastries now anchor CP Coffee & Patisserie, the downtown Phoenix cafe he opened with Julia Peixoto Peters in September 2025. Honest verdict: a small, serious bakery in an unglamorous location, and the best reason to get to south Scottsdale before ten in the morning.
Buying bread like you mean it
Go early. This is a bakery, not a cafe with a bakery attached, and it produces limited quantities. By late morning the bread shelf is thin and the viennoiserie is gone; first hour, weekends especially.
Buy the country bread. Beitcher’s loaves are the Tartine idea in full: doughs so wet they wiggle, a 24-hour fermentation, a starter carried from San Francisco, flours from Washington and Gilbert’s Hayden Flour Mills. He judges doneness by color and by sound — a baguette held to the ear and gently compressed until it crackles. The crust is eggshell-thin and burnished, the crumb open, the flavor mild and yogurty rather than sour. The baguette is the second purchase; the deli rye and jalapeño-cheddar are the ones regulars fight over.
Do not skip the pastry. Chacón’s croissants are what put the name on Valley coffee-shop counters, and the case rotates through laminated pastry, tarts and the desserts he first made for restaurants.
Weekends mean pizza. Beitcher’s sourdough pizza — somewhere between Neapolitan and New York, topped simply with things like confit garlic and Swiss chard or pepperoni with pickled Fresno chiles — bakes Friday through Sunday.
Logistics: Roosevelt Street is a residential cross-street south of McDowell; the bakery sits in a small strip at Hayden with parking out front. Pair it with a coffee run to Cartel or lunch at Chula Seafood nearby, and expect artisan-bakery prices.
How San Francisco’s bread arrived on Roosevelt Street
Tartine Bakery, founded in San Francisco in 2002 by Chad Robertson and Elisabeth Prueitt, is the reason American bread changed. Robertson’s country loaf became the template for a generation of bakers, and “Tartine Bread” the home baker’s bible when sourdough went mainstream in the pandemic. Chacón calls Robertson “the godfather of the entire artisan sourdough bread movement in the U.S.” — and both of the people running the Scottsdale bakery learned the craft inside that building.
Their paths crossed there in an unlikely way. Beitcher had burned out on restaurant cooking in 2012 — Per Se, Chez Panisse — and went to Tartine thinking he would learn bread quickly and move on. “After two years, I was still completely lost,” he has said; he stayed nearly a decade. Chacón, plotting a return to Arizona to teach, went back to Tartine to study bread under Beitcher, then the head baker, and left wishing they had worked together for years. When the Roosevelt Street space appeared with its deck oven, the timing finally aligned. Beitcher closed the bagel shop at the end of 2024 and traded fog for sun.
That is why Chacónne matters beyond its crumb. Scottsdale’s coffee-and-bakery scene has grown up around roasters — Press, Cartel, the venerable Village Coffee Roastery — with pastry as an accessory. Chacónne inverts that: the baked goods are the point, and the coffee partnership happens across town at CP Coffee & Patisserie downtown, where Beitcher is also developing the sandwich and toast menu. The bakery also plugs directly into the local-grain movement that FnB and the Old Town Farmers Market built, through its Hayden Flour Mills flour.
It fits its neighborhood: south Scottsdale’s food story is talent choosing cheap storefronts over Old Town rents — Chula Seafood in a shoebox market, Atlas Bistro in a strip mall — and this bakery is the latest chapter.
Honest assessment: Chacónne is tiny, sells out, and has no sit-down cafe experience to speak of; if you want to linger over a latte, go downtown. If you want the bread, this is the address, and there is no second one in the state.