In 1992, when the bakery opened, we were eight people with a lot of enthusiasm, just six bread recipes, and one now seemingly tiny hearth oven in a shiny, new space. We had one customer, Zingerman’s Delicatessen. Frank Carollo, the founder of the Bakehouse, brought unmatchable energy, charisma, and determination. He hoped to create a successful artisan bread bakery with a small team of happy people. I was one of the original bakers, just looking for good work in the food business with good people. At a time when real artisan bread wasn’t readily available in Michigan, we were excited to be rediscovering traditional baking methods like naturally leavened starters and hearth baking. Together we believed we were making a difference to the daily eating pleasure of our community. It was an exciting, challenging, and fully engaging time.
