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ABOUT

Lost Bread Co.

 
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Lost Bread Co. makes tasty, nutritious bread accessible; heavily prioritizing sourcing locally & seasonally.

 

Apart from the rolls and sandwich breads that anchor our wholesale offerings, our passion is to provide consumers with crusty hearth loaves made with whole grains milled fresh on-site. Our American-made stone mill allows us to produce flours exactly to our liking, allowing us to create several extraordinary loaves from entirely locally grown grains.

Besides bread, our offerings include granolas, fresh frozen pastas, whole-grain flours crafted with the home baker in mind and more. Our products are designed not only to feed families, but also to minimize food waste by re-incorporating excess bread where possible. When we have too much product to handle, we donate the overage to deserving recipients via the Food Connect app. No crumb left behind!

 

 
 
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Roots of
Lost Bread Co. 

Alex Bois grew up in New England to French parents who fed him plenty of good bread and butter. After college he considered a career as a brewer, but a stint in Bangladesh left him with a disease that impaired his liver and derailed his ambitions. During his recovery, he discovered that his brewer’s knowledge of grain  chemistry and fermentation could be put to use making one of the few foods he could still digest: bread.

He moved to New York City to work at the legendary Sullivan Street Bakery and soon after came to Philadelphia to help open High Street on Market as head baker and fermentation expert.  After 3 years with the group and 2 finalist nominations for the James Beard Rising Star Chef award, amongst other accolades, Alex moved on to pursue his goal of opening his own bakery, Lost Bread Co.