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.