Brio Breadworks was founded in October of 1998 by Serge Scherbatskoy, an under-employed chef who had sold his country restaurant and moved to the big town of Arcata, California. The first week of production we had two small displays, in Wildberries Marketplace and the Arcata Coop, which sold out immediately to our great delight. After one week we were achieving our break-even production of 318 loaves per day. We had four employees, who did all the production work, while Serge and his wife did the packaging and distribution— making deliveries in their personal cars.

Brio Breadworks now has 20+ employees and 4 delivery vehicles. In addition to Serge the owner, there's a General Manager Sheldon Heath, Production Manager Paisley Bogert, and a Sales Manager Whitefeather Trotta

We now begin producing 1,400 – 2,400 loaves a day at 6:30 in the evening. Baking our beautiful loaves starts at 11:00pm and continues through to 10:00am, with deliveries rolling out around 5:00 in the morning. Production and deliveries end each day by 1:00 in the afternoon, when we spend the next several hours cleaning and getting ready to do it all over again!