McKinney | March 2023

DINING FEATURE

BY RILEY FARRELL

PARDON MY FRENCH … PASTRIES Bresnan Bread and Pastry oers a wide swath of viennoiseries, or French pastries.

Orange Cardamom Morning Bun ($4.75)

Kouign Amann ($5.25)

Cream Cheese Danish ($5.25)

Matt and Jenna Bresnan opened the McKinney bakery in 2022.

Bresnan Bread and Pastry rotates its items at the McKinney bakery and for its Dallas preorder menu. (Photos by Riley Farrell/ Community Impact) Bresnan Bread and Pastry Owners hope to expand menu, deepen McKinney roots W ife and husband Jenna and Matt Bresnan always knew they would start a

Bresnan Bread and Pastry oers eight types of sourdough.

bread enthusiasts, Jenna said. In 2020, the couple stepped into a shared kitchen at a restaurant in Dallas’ Design District to sell their goods. Despite the COVID-19 pan- demic, business increased thanks to the quarantine-inspired “sourdough craze,” Jenna said. After using the shared space, Bresnan Bread and Pastry decided to open a physical presence to expand production. The Bresnans said they believe in quality over quantity for the community they hold so dear, and they use raw, well-sourced ingredients with proper appliances. “We put our spin on an old-world

style of baking,” Jenna said. The Bresnan Bread and Pastry owners hope to extend the menu, oering meal options, such as break- fast sandwiches and Sicilian-style pizza, Matt said. The couple aim to sell food to pair with their sourdough bread, such as pimento cheese or smoked salmon salad. No matter how vast the menu becomes, the standards for each morsel of food remain sky-high, Matt said. “We just love it, and we love that people here appreciate it,” Jenna said. “That’s what keeps us coming back.”

Bresnan Bread and Pastry 301 E. Louisiana St., Ste. B, McKinney 214-578-1979 www.bresnanbreadandpastry.com Hours: Wed.-Sat. 7 a.m.-2 p.m., Sun. 8 a.m.-2 p.m., Mon.-Tue. closed

business together. The couple opened Bresnan Bread and Pastry’s storefront on Feb. 26, 2022, in Historic Downtown McKinney. Before the storefront, the Bresnans sold French-inspired baked goods at Local Yocal and Saint Michael’s farmers markets. Jenna sent out weekly email newsletters, allowing patrons to preorder products. By the time Jenna and Matt were ready to quit their day jobs in 2020, they created a cult following of artisanal

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MCKINNEY EDITION • MARCH 2023