Meet the Team

Rob is the reason a loaf doesn't leave our kitchen until it's right.

As Bread Development and Quality Control Officer, Rob oversees the part of the process that doesn't fit neatly into a recipe — the judgment calls. He works on new formulas, refines old ones, and runs the final taste-and-texture check on every bake before we send a loaf out the door. If a crust isn't crackling the way it should, or a crumb is a little too tight, Rob is the one who flags it and sends us back to the bench.

His approach is patient and uncompromising. He believes a good loaf should feel honest the moment you tear into it — proper crust, open crumb, a tang that lingers a beat longer than you expected. Anything less goes home with us, not to you.

When he isn't tasting, Rob is usually reading about fermentation, sourcing flour from regional mills, or developing the next thing we'll add to the rotation. A lot of what ends up on the weekly menu started as one of his late-night experiments.

We're a small operation, so titles do a lot of work around here. But if you've had a loaf from us that made you stop and pay attention — there's a good chance Rob had a hand in it.

Contact Rob at RobW@epalazzolimited.com