I’ve always had a thing for anything on wheels — bikes, motorcycles, you name it. The men in my family have all shared that same passion, from triathlons to long motorcycle tours. From the early 1940s to present day, and it’s something that’s always felt like part of our DNA.

My love for bread also started early. I remember riding along with my dad on the mornings he built out the delivery routes for. It was an Italian bakery in New Jersey (2 locations, Calandra’s Bakery. This was back before grocery stores had their own bakeries and long before “artisanal” was a thing. Those mornings taught me what good bread really mean — simple, honest, and made to move.

They also taught me that the early bird catches the worm — or in my case, the best desserts. Before we hit the road, I’d fill my box with pastries and sweets, a stash that doubled as trading currency with the Arizona Tea and Entenmann’s drivers we’d run into along the route. Why am I sharing this memory? Because at BoB’s Bakery, there is always a loaf available for someone who needs it.

Today, I bake with that same spirit. I’m not here to be the best bread — just to make bread that elevates your dish, a great vehicle that carries flavor the way a good set of wheels carries you.