Built from scratch in Phoenix
Chef Javi opened The Bread and Honey House in 2019 with fifteen years of kitchen experience and one clear goal: a neighborhood restaurant where the food does the talking. Two locations later, it still does.
The Bread and Honey House | Our Story
Fifteen years in the making
Chef Javi spent fifteen years cooking his way from sous chef to executive chef before opening The Bread and Honey House in 2019. He put everything he learned into a counter-service spot in Arcadia built around fresh ingredients and real hospitality.
The food that started it all
The chilaquiles — crispy tortillas in hand-roasted guajillo salsa, topped with fried egg, cotija, and crema — earned Best of Phoenix honors four years running. Everything from the Scott Burrito to the fish tacos is made fresh daily, no freezer shortcuts.
From Arcadia to Mesa
Word spread fast enough that a second location made sense. Both spots carry the same energy: great food, fast service, and staff who care whether you liked your meal.
A spot that belongs to the neighborhood
Order at the counter, find a table inside or out, and let the kitchen take it from there. Whether you're splitting a mimosa flight on Saturday or grabbing a burrito on a Tuesday, this place is yours.