It starts with Tim . . .

Tim Topi began baking at age 16 as an apprentice in Rome. With time and effort, he ultimately became a Master Baker.  In 2013, he left Italy for the US with ambitions to work at a bakery where he could make bread using the traditional methods that are his passion. 

Tim became the Head baker at Wave Hill Breads – a micro-bakery specializing in Pan de Campagne in traditional shapes. Two years later, Tim and his wife Angela bought the business and expanded offerings based on requests from customers.  Sourdough, Ciabatta, Focaccia, Pumpernickel and sandwich breads - all made with Tim’s signature passion for quality local ingredients and traditional methods.