Gerald Matthes Managing Partner, After 39 years in Marketing, now walking in the footsteps of his ancestors in England and Germany. Continuing a family baking tradition that began in 1762.		Noel Black Artisan baker. A Michigan native who, for six months, was the assistant to the Chief Baking instructer at the National Baking Center in Minneapolis. He is a graduate in Culinary Arts.

	E njoy the open "theater" of the bread baker, where you can watch hand-shaping and loaves baking in an imported French hearth oven. As head baker Noel Black pulls crackling, crusty loaves from their hot steamy chamber he will be happy to tell you about what he has baked that day. And we will have delicious slices for you to taste We use only the finest ingredients. For our breads, in which purity and simplicity are cherished, we use­ all-natural flour, purified water and sea salt. For our pastries, we do not skimp at all, we use real butter and cream, fine Belgian chocolate fresh fruits in season and premium nuts. All are breads are made with artistry in the classical French and German traditions. The hallmark of our breads is the long cool fermentation of the doughs - a method that was used in European bakeries decades ago. That is why you will experience wonderful aroma, great flavors and freshness that lasts!

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