Carlos Pereira was born and raised in Lima-Peru. Carlos came to the U.S. in 1993 decided to achieve the American Dream. Carlos began working as an apprentice in a local bakery while attending college. His interest in bread making motivated him to expand his knowledge and baking skills.

On 1997 Caesar’s Palace Executive Pastry Chef John Hui gave Carlos the opportunity to start and developed the artisan bread production at Caesar’s Palace. Carlos received formal training by the prestigious San Francisco Baking Institute where he studied the Art and Science of Artisan Breads.

As his mentor, Mr. Hui encouraged Carlos to pursue his talents in artesian bakery and gave him the necessary confidence to open his own business. Carlos has had the honor and privilege to learn and work with great masters bakers such as Michel Suas, Didier Rosada and Lionel Vatinet.

On 1999, Carlos created Bon Breads Baking Co., an artesian bread wholesale bakery. The concept around Bon Breads is based on the most traditional techniques of the art of baking and the use of the finest possible ingredients without conditioners or chemicals of any kind.

Bon Breads presently caters to the finest restaurants in Las Vegas and has been a success since its beginnings.