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Sourdough Bread

Meet The Team

Ficelle Artisan Bakery is a family-owned business, inspired by the Scofield Family's local culinary experience and local cafés. We aspire to partner with local businesses to provide our customers with a high-quality and handmade product to elevate their menu.


Bryan Scofield 

Executive Chef and Owner

A Ventura County native, Bryan started his career 40 years ago under three different apprenticeships: Italian, German and French. Bryan gravitated to French cuisine, with a focus on pastries and desserts. His career spans from corporate chef, to country club chef, and finally to business owner. He was formally educated at the Institute of Paul Bocuse in Lyon, France. Now, he oversees both Ficelle Artisan Bakery and Café Ficelle.


Jarrett Chambers

Executive Baker

Born and raised in North Carolina, Jarrett was heavily involved in athletics. In his senior year at Liberty University, he met Bryan Scofield's daughter, Meg. The two married after he graduated with a degree in exercise science.

After several years working as a physical trainer, Jarrett attended European bread-baking school in San Francisco. After this, he participated in a Stage at Terre Blanche Hotel, the most prestigious spa and resort in Tourrettes, France. He became the first non-European to be granted an internship there. From his experience, Jarrett has developed a new style of bread and pastries for Ficelle Artisan Bakery.


Brenton Woodruff

Chief Operating Officer

Also a Ventura native, ​Brenton met Bryan's middle daughter in high school and the two were married shortly after college. Brenton started his professional career in Aviation while finishing a Master's of Science in Management from Embry-Riddle Aeronautical University. He left the aviation field in 2021 to join in managing the family business. He is always looking for ways to improve and expand our operations with the goal of better serving our customers. 


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