History
You could say that the idea for Annie's Bakery began forming the day that Joe and Annie met. Joe, like his mother, father, grandfather, and great-grandfather before him, worked in his family's Italian bakeries from an early age. His father moved to the United States in 1952 from Italy and met Joe's mother when he started working in her father's bakery. Together they opened three bakeries before moving to Greenville, SC in the late 80s, where they formed Boiano Bakery, a large wholesale bakery. Joe and Annie met when he started delivering bread to her natural food restaurant in Greenville. Annie's respect for slow food began as a child when she would watch the love that her mother put into cooking and serving wonderful meals for her family. When she opened her restaurant she knew that she wanted to show the same love to her customers by serving delicious and wholesome fare. With Joe's experience as a fourth generation baker of European-style breads and Annie's commitment to using who
Specialties
Annie's Bakery is a wholesale bread bakery that crafts high quality artisan bread the old-world way. Our doughs are created with a long fermentation. This process takes 48-72 hours and breaks down the gluten proteins making Annie's bread easier to digest. Our breads are free from preservatives and additives. In addition, we use an array of nutritious ingredients such as stone-ground whole wheat and locally milled rye flours, ancient grains, blackstrap molasses, seeds (millet, flax, and sunflower), and rolled oats. The end result is great tasting bread that is good for you!