Artisan Bread Designer/Co-Founder Alyona Nash
I grew up in a distant village where people traditionally cooked for themselves. My grandmother, who was famous for bread and pastry and learned her skills from our ancestors, passed me many culinary secrets, the way they cooked for centuries with love and passion. I brought this experience to New York City, where one of the best Chefs acknowledged me for my unique skills and craftsmanship.
When we moved to New Hampshire, initially, I started baking for the family because we could not find bread, which would meet our criteria of perfection: free of any food additives, without preservatives, sugar-free or low on sugar, naturally fermented, fresh, and delicious. My family, friends, and neighbors enjoyed the bread, and once we realized there was an opportunity, my husband and I started the business. We talked to thousands of people at the farmers' markets and in the stores, and they told us what kind of bread they wanted. We also learned that many people bake their bread, and later many of them became our customers.
In 2018, we went to France to learn from some of the best masters to make Traditional French Baguette. Later it became our best-selling product; many French people in the USA recognized its excellent taste and highest quality. It took a year and a half to design the first variety of our bread. Finally, we opened our newly built bakery and launched a new Organic line. The feedback exceeded the expectations; many of our customers say they eat our bread because it makes them feel happy.
We strive to provide our customers with the freshest, quality, and most delicious ORGANIC long and naturally fermented bread based on the best Old-World recipes and masterly handcrafted.
The best-proven recipes and sophisticated production methods combined with integrity and hard work make the dream of perfect bread become a reality.