Fresh Baked Daily

I've been at the ovens my whole life. My father came from Italy in 1955 and opened his first bakery in '76, and I grew up in that shop learning the craft. By 2008, I started my company to bake specifically for farmers markets in the Chicago area. My focus has always been the bread—kneaded by hand and baked until golden.

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I believe the crust, the crumb, and the ingredients should speak for themselves. I use honey, seeds, and grains from regional farms I know personally to create a hearty loaf with a balanced flavor. I like to keep the ingredients plain and the results satisfying—whether it is the popular multi-seed or a classic homestyle white.

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I'm grateful for every neighborhood that welcomes me in. Throughout the week, I pack up the van and head to markets across Chicagoland. To me, a market isn't a place to sell; it's a place to see neighbors. I like the rhythm of it—the change of the seasons, the familiar faces, and the quiet satisfaction of handing someone a fresh loaf that was in the heat of the oven just hours before.