A native of Columbia, Maryland, John has been baking bread since his childhood. Growing up with a father who was an avid baker, he became accustomed to baking each and every weekend, drawn to the rigor and precision of the process. Thus, when he decided to attend Baltimore International College, it was only natural that he he gravitated toward their baking program, where he excelled, graduating in 2000.
After graduation, John 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 work proudly presented at Fleet Street Kitchen and Cunningham’s and in the sandwiches at TEN TEN American Bistro, Bagby Pizza Co and Cunningham’s Café & Bakery.