Brandon was born in Charleston, SC and raised in Columbia. After graduating high school, he decided to pursue a culinary career and came back to the Lowcountry to attend the Culinary Institute of Charleston. Brandon began his career in restaurants like High Cotton, Peninsula Grill, Edmund’s Oast, and Rodney Scott’s BBQ. Learning from his mentors, he built on his skills and passion for the Lowcountry and what it has to offer. After spending two years in Las Vegas working at Thomas Keller’s Bouchon Bistro, he and his wife, Kate moved back to Charleston, so he could pursue opening his own bread bakery. He wanted to bring old world style bread to the Holy City, and knew there was a void to fill. The demand continues to grow year to year, with a brick and mortar on the horizon, this is just the beginning.