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| | Our family has in excess of 80 years of combined experience in the baking and restaurant industry. I have been a baker for mor than half a century and retired from baking 8 years ago. My desire to open another bakery stems from my yearning for good bread and my wish to share it with you.
I started my career more than half a century ago on a coal-fired brick oven in a small Italian bread bakery in Passaic, NJ. For many years I worked in numerous small and large ethnic bakeries in the NY tri-state area and learned not only the secrets of making good bread, but also how to bake delicious pastries and cakes.
Eventually, I branched out into cake decorating and created countless birthday and wedding cakes. After mastering all aspects of baking, I opened my first bakery in Midland Park, NJ. Wanderlust and a sense of adventure had long since taken us all accross this country, and along with my wife we have opened bakeries in Clifton, NJ, Awada, CO and Paradise, CA. I eventually took a jobas a bakery consultant and have worked all over the US, Canada and Mexico helping bakeries in thier success.
My wife Barbara has worked both as a chef and restaurant manager in fine dining establishements throughout the country, most recently as sous chef for Seasons by The Lake Restaurant at the Walker Golf Course. My son Ron recently joined us bringing his over 20 years experience from his work with us and a number of other bakeries in the Denver metro area.
We are committed to creating Artisan Breads without additives and preservatives, using unbleached and un-bromated flour. We use no trans-fats, artificial flavors or preservatives; everything is made and baked herer in Pendleton. We hope you enjoy our breads and pastries as much as we do and remember, we knead your dough.
Pete, Barbara & Ron Rizzo
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