Throughout almost the entire world, people walk to the corner bakery and buy their bread daily. The bread lasts 24 to 48 hours — because nothing in it was designed to make it last longer. Only in America is bread meant to last a week. The only way to make that happen is to fill it with artifical and synthetic garbage. My vision is to change that, and get Americans to buy their fresh bread every day, like the rest of the world does.

Our vision is to change the way  Americans buy and eat bread.

I grew up the son of academics at the University of Chicago — no sugared cereals, no sodas, very few processed foods. A sabbatical took our family to Paris when I was young, where I learned to love the European way of eating: daily walks to pick fresh baguettes and viennoiseries at the boulangerie, fresh goat cheeses from the fromagerie, and a butcher who always knew your name, just like Guy at The Stock Exchange in Kamas. I learned to cook from my mother, a talented artist and wonderful cook who learned much of her craft from my paternal grandmother, Gilda Levi, of Genoa, Italy — the birthplace of Italian focaccia.  From age 16 to 25 I worked in restaurants around Chicago — Bistro 110 and Spiaggia were the highlights — before a long career in Hollywood, developing, producing and directing series television. But my love of food only grew. Over 35 years in Los Angeles my "foodie" cred became well known. Whether hosting dinner parties, fine dining, or discovering the best taco truck, finding the best of the best in food and wine became an obsession.