PB Boulangerie Bistro
Two talented friends, a baker and a chef, run a culinary paradise by the sea
Philippe Rispoli and Boris Villatte of PB Boulangerie Bistro in Wellfleet
Walking in the door of the intimate PB Boulangerie Bistro in Wellfleet, the flow from bakery to restaurant is smooth and seamless. The warmly inviting bakery and the cozy restaurant are hard to distinguish from one another. In the far corner, the new kitchen is bustling as the edges of gleaming plates boasting delectable meals are wiped clean and sent to smiling diners. Sparkling glass cases in the bakery (or boulangerie) brim with warm croissants and chocolate torts flecked with delicate gold leaf. Fresh loaves of bread, including the popular white chocolate variety, are being pulled from the oven.
At the center of it all stand the charming business partners and friends Philippe Rispoli and Boris Villatte. Rispoli is the executive chef and runs the intimate restaurant while Villatte heads the bakery. The chef uses the bread in many of his dishes, melding the bistro and bakery products together to create a variety of culinary choices. A passion for good food and a long friendship are the secret ingredients at PB Boulangerie Bistro.
The bistro menu boasts an eclectic assortment of mouthwatering meat, fish, and vegetable dishes, such as the slow roasted Poulet a La Broche and the refreshing Pepper Crusted Yellow Fin tuna, while you’ll find sweet and flaky macaroons, pain du chocolat, the rye and wheat farmer bread, and many other delectable pastries and breads in the bakery. Several of the dishes in the restaurant include toasted farmer bread made daily.
“Boris’s bread can be a full meal,” says Rispoli with a smile as he explains how he tries to incorporate the bakery product into the menu. Rispoli has a lot to choose from when it comes to the bread that Villatte creates, including baguettes, and loaves of rustic, olive, fromage, cranberry, walnut raisin, and multigrain breads.
For both gentlemen, their love of food began in beautiful France where they grew up. Rispoli recalls being thirteen-years-old when he began to take an interest in the culinary world. Living near a farm in Lyon, where he eventually studied, he would go everyday and carefully select just-picked ingredients for each meal. His passion for fresh vegetables and meats is something that he has carried with him throughout his career and onto the menu at PB Boulangerie. Rispoli’s charming demeanor only adds to his impressive resume, having worked at multiple Michelin-star restaurants throughout France, including Pierre Orsi and Paul Bocuse. When Rispoli came to the United States, he cooked alongside culinary leaders Daniel Boloud, Michael Mina, and Charlie Palmer.
Soft-spoken Villatte shares a similar story though his focus has been as a baker. He studied at Loire Valley Tours and worked as an assistant to prominent French bakers Eric Kayser and Alain Ducasse. Villatte and Rispoli have been friends since they were fifteen-years-old, but did not have the opportunity to work alongside one another until they both took positions at the Wynn Resort in Las Vegas, Nevada. Villate became the Executive Head Baker for the Wynn Resort while Rispoli oversaw the opening of Daniel Boloud Brasserie.
Most recently, Rispoli’s journey brought him to Wellfleet where his wife and her family have a summer home. Villatte soon followed and in
March 2010 the two gentlemen opened PB Boulangerie Bistro.
While the Bistro underwent a few last minute renovations, the Boulangerie opened first to lines of hungry and excited locals. Villatte worked long hours during the first few weeks to produce thousands of the soft croissants and crunchy breads that their customers crave.
“It’s a dream to have this,” says Rispoli as Villatte nods in agreement. They want everyone to come in and feel at home in their bistro and bakery.
The gentlemen have a desire to make PB Boulangerie Bistro a destination in Wellfleet and on the Cape. They are happy to be here and enjoy the support that they have received from the community. After all, both Rispoli and Villatte agree that good people make the place that much better. As dinner approaches, one of their regular patrons stops by and the charismatic pair greet him as they would an old friend. Their happy, welcoming demeanor and traditional bistro and boulangerie items make them one-of-a-kind.Edit Module