Breadbaking Sprouts From the Past Into the Future
Story by Erika Janik
Photography by Joe Laedtke
James and Jenny Marino didn’t know their future lay in bread. But the “staff of life” became the driver of their new life in 2009, when they purchased a decades-old bakery in Waukesha.
“We got into bread very accidentally,” says Jenny Marino, CEO and president of Angelic Bakehouse. “We needed to reinvent ourselves after the collapse of the housing market and ended up buying Cybros, a bakery that had been producing sprouted grain breads for decades.”
The Marinos knew nothing about breadmaking. James had worked in the mortgage industry and Jenny was a stay-at-home mom. The pair hoped to find a business to buy and wanted to stay in Milwaukee, but they initially dismissed Cybros, because sprouted grain was so far out of their comfort zone.
One night, over a dinner of turkey burgers, James flipped over the package of wheat buns that Jenny had purchased earlier that day. He loved the taste and wondered what made them different. The buns turned out to be sprouted. The baker? Cybros.
“The cliche of love at first bite is so true,” Jenny says, with a … Read More