Butchers & Bakers

Butchers & Bakers is the twelfth restaurant venture from the Locals 8 Restaurant Group. Located in The Exchange in Farmington, CT, the restaurant houses twin coal-fired ovens, three full bars, and one of central Connecticut’s largest outdoor patios. The building, like our menu, combines warm elements with a fresh, farmhouse atmosphere. Our inviting space is perfect for sharing small plates with a table of friends or relaxing with a drink or pitcher of Sangria on the patio.

Designed by Executive Chef Luis Vazquez, our menu features made-from-scratch new American fare prepared with fresh, seasonal ingredients, sourced locally whenever possible. Butchers & Bakers isn’t just our name, it’s who we are. Our team of bakers prepares fresh bread, rolls and pastries each day. Steaks, pork chops, chicken & seafood are all custom butchered in-house by our team. Many other ingredients such as ricotta cheese, sauces, and fennel sausage are also house-made. For us, it’s about transforming simple, authentic ingredients into unpretentious food with a rustic sensibility. We think great ingredients make great food and we think you’ll agree. butchersandbakers.com

Executive Chef Luis Vazquez Biography

Executive Chef Luis Vazquez is a Puerto Rican native with more than 15 years of culinary experience. After enlisting in the Navy at age 18, he spent the two years he was stationed in Puerto Rico and attended culinary school at night. After he graduated, he left the service and worked his way around the island, eventually becoming the Sous Chef at the Governor’s Residence in San Juan. After a year there, he decided to move to the US, and applied for jobs around New England. He got a job as the Sous Chef at Scoozzi Trattoria in New Haven, where he worked for 15 months and met his wife. They decided to move back to Puerto Rico, and Chef Vazquez returned to the Governor’s Residence, this time as the Executive Chef. Vazquez worked at the Residence for four years, during which he managed one on-site and two off-site kitchens and cooked for foreign dignitaries and famous celebrities. After the Governorship changed hands, he decided to open his own restaurant, a rustic grill situated in the mountains outside the city. After a few years, Vazquez and his wife decided to move back to the US where he spent two years as the Executive Chef at the SolToro Tequila Grill in the Mohegan Sun Casino. After a short stint in Chicago, Vazquez returned to New England and became the Executive Chef of the Nordstrom Marketplace in West Farms Mall. Two years later, he took a job as the Executive Chef at b Simsbury (Plan B Burger Bar) where he was known for his innovative and unique weekly specials and popular “One Way Fare to” dinners. In late 2016, the restaurant group asked him to leave b Simsbury and help open their newest concept, Butchers & Bakers. The restaurant opened in April 2017 and features made-from-scratch new American fare prepared with fresh ingredients. In addition to fresh-baked bread and custom butchered meats, Vazquez and his team will utilize house made ingredients such as ricotta and sausages to create the simple, authentic dishes.

*Social Media Accounts: *
*@butchersandbakers – Instagram*
*@butchersbakers – Twitter*
*https://www.facebook.com/butchersandbakers/