Professional Bread Consultation
Expert guidance to help you develop, improve, and perfect your bread program.
Better Bread Starts Here
I'm a chef from Philadelphia.
I've spent months building and rebuilding a Philadelphia sandwich roll. Each version answered a specific problem with the one before it.
I don't judge bread on its own. A roll gets judged loaded — with ribeye, onions, and cheese in it — because that's the only condition that matters.
Bread is half the sandwich.
Bread and Rolls
Philadelphia hoagie and cheesesteak rolls — thin, crackly crust, soft and flexible inside, strong enough to hold a loaded sandwich.
Pizza & dough
Neapolitan, New York, Detroit, and more. Poolish and biga doughs, fermentation schedules, and home-oven method.
Cheesesteaks & sandwiches
Ribeye, onions, and cheese — built from the bread up. Whole-sandwich cooking, not just a recipe.
Bread program consulting
On-site bread program development for cheesesteak shops, sandwich shops, pizzerias, and restaurants bringing the roll in-house. Four sessions, four production trials, and a finalized formula and written procedure your team can run without me.
Get in touch
For bread program consulting, recipe development, or collaborations — tell me about your kitchen and what you're trying to build.