Staff

Bread is a living thing. That is something I am always cognizant of as I go about my work every day. The feeling is even more powerful when I am working with several varieties of natural yeast, such as brewer’s yeast, rye yeast and wheat yeast. Since I am working with a living thing, when I put my feelings into my work, the bread responds and I can produce a better product. I am constantly aware of this as I bake bread.
Although bread is something we eat everyday, I still feel it is a field in which there is still room for new innovations. I am well aware that I bear the responsibility for offering our customers a sensation that is both day-to-day yet special, as well as the responsibility for producing all of the bread served at all of our restaurants, so I continue to work hard to meet those expectations.