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about bountiful bread

Bountiful Bread was originally conceived as an old-world, artisan bakery. Its creator, David White, mostly expected to sell great bread and killer pastries, some soup on cold days, and a sandwich here or there. The original “dining room” was a mere 6 seats at the counter— your typical “grab and go” spot. The recipe was simple— experienced people using the best ingredients to craft delicious food from scratch. In 2004, Bountiful Bread moved into a new and much larger suite, this time with a proper dining room and space for guests to sit, relax, and enjoy great food in a cozy atmosphere. Bountiful also began catering and offering wholesale breads to other restaurants.

But this wasn’t the end of our efforts; Bountiful Bread has since continued to evolve. Being one of the first Albany restaurants to commit to sustainability, we power our delivery vehicles with recycled fryer oil, convert all take-out containers to compostable products, and source our ingredients locally to make the food even better. Through it all, Bountiful Bread has demonstrated a persevering commitment to the community by sponsoring Pet Adoption days, local charities, local running races, a women’s cycling team, a local mountain biking team, and a wellness program for our employees.

meet the management

3

Amanda Martin

Director of Operations (Bountiful Bread,
Annabel’s, MADE, Coldstone Creamery)
White Management

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