I’ve always been drawn to anything on wheels — bikes, motorcycles, all of it. The men in my family shared that same pull, from triathlons to long-distance motorcycle tours. It’s a through-line that’s carried from the 1940s to today, and it’s always felt like part of our DNA.

My connection to bread started just as early. I used to ride along with my dad while he built out delivery routes for Calandra’s Bakery in New Jersey — back when grocery stores didn’t have in-house bakeries and long before “artisanal” became a trend. Those mornings taught me what good bread really was: simple, honest, consistent, and made with purpose.

They also taught me that the early bird gets the best treats. Before we hit the road, I’d fill a box with pastries and sweets, a stash that quickly became trading stock with the Arizona Tea and Entenmann’s drivers we crossed paths with. I share that memory because it shaped one of my core beliefs: at BoB’s Bakery, there’s always a loaf for someone who needs one.

Today, I bake with the same spirit I grew up around. I’m not trying to make the “best” bread — I’m trying to make bread that elevates what you’re serving. Bread that’s a dependable, thoughtful vehicle for flavor, the same way a good set of wheels carries you where you need to go.