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Simply Bread: where old & new mesh

Published Sunday, June 01, 2008

This specialty wholesale bakery is planning a third expansion, and sales have more than tripled in two years. Growth is fueled by its focus on retaining traditional artisan techniques while relying on new technology to keep up with demand. Make great-tasting, authentic artisan bread on a large scale in Arizona's Sonoran Desert? What about its hostile environment: the low humidity, high temperatures and alkaline water? “Next to impossible,” naysayers told Harold Back. That was four years ago. Today, Back's Simply Bread, a specialty wholesale bakery in Phoenix, generates as much as 5,500 lbs. of dough ...

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