I‘m a scientist… a chemical engineer to be exact. So when I got into baking, I put my precise engineering techniques to work in order to bring you the most delicious, wholesome bread you’ll ever experience.
You see, baking bread is not just an art; it’s a science, and I understand the chemistry of baking bread. One of the keys to a great loaf of bread is precision and consistency. I spent a lot of time painstakingly developing my recipes and now each time I make my bread I follow the recipe like a formula. If you’re making soup, a bit of extra this or that won’t matter. The engineer in me insists on precision in order to offer you consistently delicious bread that you and your family can enjoy every time!
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