A Cut Above

Baker’s Bacon, a small-batch, artisanal bacon producer that makes Bacon the Way It’s Supposed To Be. If you’re a professional chef, an emerging restaurateur, or making meals at home for your family, you’re in the right place. No matter where you’re cooking, we all value high quality products – which was the entire incentive behind creating Baker’s Bacon.

The Baker's Bacon Story

Unable to find bacon that met his high standards for freshness and ingredients, Chef Tony Baker founded his own brand in 2011. Baker’s Bacon began with a partnership between long time smoke master and bacon expert Steve Sacks at Prime Smoked Meats in Oakland, California. Baker and Sacks worked together for over a year experimenting with cures until they settled on the recipe that is still in use today.

Meet Chef & Owner Tony Baker

British-born Chef Tony Baker founded Baker’s Bacon in 2011 after an acclaimed culinary career spanning England and California. Classically trained at Brunel Technical College in Bristol, England, he honed his craft in Michelin-starred restaurants before moving to California in 1994. During his 25 years at Montrio Bistro in Monterey, Tony became known for his commitment to exceptional ingredients, sustainability, and culinary excellence, helping the restaurant earn recognition as one of Monterey’s best dining destinations.

Inspired by a desire to create bacon that met the same high standards he demanded in the kitchen, Tony began producing small-batch, dry-cured, double-smoked bacon using heritage-breed pork. What started as a specialty product for local restaurants quickly grew into a nationally recognized brand trusted by chefs across the country. Today, Baker’s Bacon reflects Tony’s dedication to craftsmanship, quality, and flavor—a philosophy that has earned him numerous accolades, including American Culinary Federation Chef of the Year and invitations to prestigious culinary events such as Pebble Beach Food & Wine.