TOAST OF THE TOWN

 MASTERPIECE BREAD 1441 Randall Road, Geneva 331-248-0642 www.masterpiecebread.com

T OA ST

ST of t he T OWN

Newly opened Masterpiece Bread fills need for artisan bread

By Melissa Rubalcaba Riske | Photos by Andrew Young, provided by Masterpiece Bread

After a 30-year career in education, Mike Scorzo has learned that with hard work and perseverance, dreams do come true. He’s also learned that bread dough doesn’t always rise. After years of working in the classroom and in school administration, Scorzo followed his passion to launch Masterpiece Bread, a new bakery featuring freshly baked breads and cookies. This bread isn’t like the kind you might find in a typical grocery store. Since its September opening, the bakery creates each loaf following precise measurements and a two-day proofing process. “It’s not magic,” Scorzo says. “Gluten takes time to relax.” He specifically chose this method because, like many, he was diagnosed with gluten sensitivity a few years ago. For a time, he had to give up bread. Scorzo admits days of no bread or gluten-free bread weren’t easy. “I love bread and without it, I was miserable,” he says. This longtime educator turned to research to reconnect with his love for the staple and find a healthier product for his family. “We feed so many chemicals to our kids,” he adds. “There is no reason why we can’t have good bread.” While Scorzo is proud to have crafted breads that he and others with gluten sensitivity issues can enjoy, that is just one slice of the story. Each day he fills the shelves with breads that take the love of dough and crust to higher levels. The menu can include a loaf crafted with Earl Grey tea and lavender, a Tuscan loaf made with rosemary that begs for a dip into fresh olive oil, and a loaf made with turmeric. When you slice into the loaf, you are greeted by a bright, naturally created yellow hue. One of his favorites is the bread crafted with black emmer grain, considered to be around during the time of the pharaohs in Egypt. “We’re getting as close to what bread would have been like hundreds of years ago,” he says. It wasn’t just recipes that Scorzo researched and developed before launching the business. He and his wife, Sarah, wanted to find the best location — and time and again, friends and family directed them to Geneva. He found a location on Randall Road and even moved his young family to the community. Being close to the business allows him to juggle family and the need to rise before the sun to start baking and rolling out dough for the fresh cinnamon knots (which will likely be gone before lunch). Starting a new business has been its own learning experience — not to mention starting one during the ongoing pandemic. Finding the right staffing and determining how many loaves to prepare have been part of this learning curve. And then there’s the process itself. Changes in temperature or humidity can affect the bread. One time, a small change in his proofing method failed, and when he returned to the bakery the next morning, he discovered his bread didn’t rise and he wouldn’t have any fresh loaves to sell. “I’m still learning how to bake. I’m still looking at processes,” Scorzo says. This new business has developed a following — and Scorzo even recruited one of his regular customers to work for him. Judi Utley has become the cheery face who greets customers and helps them find the right loaf to accompany their meals, using her own experiences of cooking for herself and her husband, an avid fan of the cinnamon knots. “I like to give people an idea of what you can do with the breads,” says Utley. According to Utley, the Earl Grey and lavender loaf makes the best grilled cheese sandwiches, and the bread with turmeric is perfect for her favorite avocado toast. “It really is the best bread,” Utley says. “It’s such a cool place,” she continues, adding how customers love to watch the bakers at work mixing dough and frosting cookies from the large windows. “It’s really a lot of fun to work there and we have a great team.” Having the bakers right by the front counter means Scorzo and the others can interact with customers as they work. Scorzo says it’s fun to hear what customers are looking for, what they enjoy, and that it inspires him. “I also like to change things up. I like to bring something new to the bakery as often as we can,” he says. As word spreads about the bakery, some days the inventory doesn’t last long. Scorzo encourages customers to order online to ensure they can have their favorites. From baking loaves in his kitchen for his friends and family to turning out new recipes for his customers, opening the doors to his own bakery has helped Scorzo fulfill a dream. It’s one that he continues to mold and shape, kneading to his creative vision while maintaining the scientific processes along the way. “It’s been quite an adventure.”