Back in 2011, Tony was working as a barista and cook at a small cafe in Springfield IL. He became known for the pizza crust there, and developed a love for dough. Tony ended up pursuing his passion for photography which led him to the Bay Area. For 6 years while working in a studio, he continued to obsess over naturally leaved bread in his spare time. In 2020 covid hit and the studio closed. Tony focused all his attention to bread, baking and delivering to friends all over the Bay Area. An opportunity presented itself to move north to Healdsburg Ca. allowing him to pursue his dream of opening a small artisan bread bakery. In late 2021 Tony started constructing his 115sq. ft. cottage bakery in the heart of Dry Creek Valley at his home. Fast forward to 2025, Dry Creek Bread Co. has a new home in Sebastopol CA, and a new partner, Chef Justine Brown.
Justine studied culinary with a focus on vegan cuisine and has an extensive background in pastry, viennoisiere, and bread. They’re excited to bring you the best in bread once again!