Annie’s Bakery is committed to crafting the highest quality breads with wholesome, organic, and all natural ingredients. Made the old-world way with no preservatives or chemical additives , a longer fermentation process and lots of love!
You could say that the idea for Annie’s Bakery began forming the Day that Joe and Annie met.
Joe, like his mother, father, grandfather, and great-grandfather before him, worked in his family's Italian bakeries from an early age. His father moved to the United States in 1952 from Italy and met Joe's mother when he started working in her father's bakery. Together they opened three bakeries and then moved to Greenville, SC in the late 80's and formed Boiano Bakery, a large wholesale bakery.
Joe met Annie when he started delivering bread to her natural food restaurant in Greenville. Annie’s respect for slow food began as a child when she would watched the love that her mother put into cooking and serving wonderful meals for her family. When she opened her restaurant she knew that she wanted to show the same love to her customers by serving delicious and wholesome fare.
With Joe’s experience as a 4th generation baker of European style breads and Annie’s commitment to using wholesome and all natural ingredients, Annie’s Bakery was born. For three years they baked out of their garage in western North Carolina until their business had grown so much that an expansion was necessary. They moved their operation to downtown Sylva and opened Annie’s Naturally Bakery and Café.
In spring of 2010, they expanded their bakery to a 21,000 square foot space in Asheville, NC. They believe that Annie’s is a perfect fit with the Carolina’s growing reputation as a mecca of local food, from micro brewed beers, fresh produce, home-grown meats and cheese, and now their artisan breads.
Annie’s Bakery truly combines the best of both Annie and Joe’s experiences, crafting high quality artisan bread the old world way with no additives or preservatives. Most of our doughs are created with a long fermentation in small batches. This 48 to 72 hour process breaks down the gluten proteins making Annie's breads more digestible.
Making a Difference, One Loaf at a Time
To name just a few - French Baguette, Challah, Ciabatta, Kalamata Olive, NY Jewish Rye, Sesame Semolina, Sour Dough, Country Hearth Italian, Multi Grain Freeform Loaf, Cinnamon Currant Loaf, A variety of Deli Breads.
