HOUSTON – Inside a 40,000 square foot factory just east of downtown Houston, dozens of employees are cranking out more than 100,000 loaves of bread every single week. With larger-than-life mixing bowls and machinery cranking out perfectly-sized loaves, it’s a huge operation that provides bread to restaurants and grocery stores in a dozen states.
“We go through 200,000 pounds of flour here a month,” says Founder and CEO Tasos Katsaounis. After spending most of his career in a job he didn’t find fulfilling, his wife Roula Christie urged him to follow his dreams and take the leap of starting his own bread company.
Baking bread is something Tasos did with his mother and grandmother at a very young age, learning the traditions of Artisan Bread that had been passed down through many generations of their family in Greece. “Our sourdough is a traditional sourdough that’s made with flour, water, and salt and that’s it. It’s real fermentation that we use, it’s a real sourdough starter that we produce in-house. That’s how I learned to make bread when I was a kid.”
Watch the video to hear more of Tasos’ inspiring story about finally finding his passion. To connect with Bread Man Baking Company, click here.