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. He convinced his manager to buy me bags of flour so that I could start making the bread for all of our sandwiches. Needless to say he didn’t know what he was getting himself in to. Life moved on and Tony ended up growing his career as a commercial photographer which led him back to the Bay Area, California. For those 6 years while working, he continued to obsess over naturally leaved bread in his spare time. Then 2020 showed up. He lost his job due to the pandemic, but that didn’t stop him from baking and running bread all over the Bay Area, delivering to his friends and former colleagues. Tony decided to pivot and go all in on bread. 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 humble 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. Tony and Justine met while working at a bakery in a small coastal town. The creative chemistry was undeniable, so they decided to take a leap of faith and revive The Dry Creek Bread Co. 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!