Eat it up. Join our mailing list and we'll make sure to tell you about the latest featured dishes, our extraordinary menus and other essentials. By providing your e-mail address, you agree to receive special offers and communications from us and we agree to respect your privacy - we will not sell, share or rent the information you provide to us.

Subscribe to our mailing list

* indicates required
Mailing List

A native of Columbia, Maryland, John has been baking most of his life. During his childhood, his father baked bread every weekend, and he quickly got accustomed to good bread. When he decided to attend Baltimore International College in their Culinary program, he gravitated toward baking, as well as the chemistry and precision involved.

After graduating in 2000, he began his career as an intern at Patisserie Poupon, learning the art of classic French pastries. Since then, he's baked at numerous ovens around Baltimore, including Atwater's, Annapolis' Main Ingredient, and most recently Catonsville's The Breadery. He jumped at the opportunity to join the growing Bagby Restaurant Group in the fall of 2012 and his bread has already become a staple throughout the Group's restaurants. You can find his proudly presented at Fleet Street Kitchen and in the sandwiches at both TEN TEN American Bistro and Bagby Pizza Co.