Simply Bread

Specialties

At Simply Bread™ we bake the simplest, purest, most traditional European breads. Not European style – but the real deal. Our team is led by one of the world’s gold medal champion bakers, Jeffrey Yankellow, who combines age-​old baking processes, such as long fermentation, with the most sophisticated technology to precisely control his baking environment. He meticulously sources specialty suppliers to get the most wholesome and flavorful ingredients available so that each loaf is nutritionally perfect food, with a dark crust, substantial chew and an enticing acidic aftertaste.

All Simply Bread products are Kosher, free of chemicals and additives, always fresh, hand crafted and locally produced.

Bottom line: we never compromise. Not with ingredients, not with nutrition, not with process, not with time. Our bread is a statement of our integrity and our respect for you, our customers, ensuring you receive the very best.

History

Established in 2006.

In 1998, Simply Bread Founder and CEO, Harold Back, a successful businessman and entrepreneur, moved to Scottsdale, AZ. One thing he missed was good bread, so he turned his curiosity and laser-​like focus on bread-​baking.

He spent a week at the San Francisco Baking Institute where his instructor was Jeff Yankellow, who in April 2005 led Team USA to first place in the Olympics of bread baking, the Coupe du Monde de la Boulangerie, upsetting the historically-​winning European teams and sending shock waves through the culinary world.

About that time, Back challenged Yankellow to join him in baking true European breads in the desert. Together, they opend the doors to Simply Bread on February 22, 2006.

Since then, Simply Bread has developed a client roster that includes the best chefs and restaurants in Arizona plus premier retail outlets such as Whole Foods and AJ’s Fine Foods.

Meet the Business Owner

Harold B.

Business Owner

In 1976, Back arrived penniless in the U.S. from South Africa and began a 25-​year career in the development, management, financing and sale of real estate in Chicago. In 1998, he moved to Scottsdale, where he also began dabbling in the culinary world. One thing he missed was good bread, so he turned his focus on bread-​baking. He jerry-​rigged his home oven to practice the art of bread baking. Soon, he extended his kitchen into his community’s clubhouse. In 2005, Back took classes at the San Francisco Baking Institute, but one obstacle haunted him: how to develop a sourdough starter that could withstand the tough and arid Arizona conditions. So, Back crafted two sourdough starters (named Eunice and Eudora), nurturing them on his countertop until they could kick-​start his bakery. Simply Bread’s evolution to a culinary phenomena took just 12 months. He bought a building and equipment, received all of his permits, and opened the doors to Simply Bread on February 22, 2006.