About Us

Bread Boy began with a simple passion that started in a home kitchen.

Founder Guigo Salles discovered baking at the age of thirteen, and what began as curiosity quickly turned into a lifelong craft. During his four years in the Culinary Arts program at Leominster High School’s CTEi, Guigo developed a strong foundation in pastry, cake decorating, and classical baking techniques.

While he loved all aspects of baking, it was bread, especially sourdough, that truly captured his attention. Mastering sourdough is both an art and a science, and Guigo embraced the challenge wholeheartedly. Many late nights were spent experimenting, studying fermentation, and refining recipes. Over time, baking became more than just a skill, it became a personal form of expression.

Since 2018, Guigo has traveled the world as a flight attendant, experiencing breads and pastries from countless cultures and regions. From European boulangeries to small neighborhood bakeries in Japan, these experiences deeply influenced his approach to baking.

Those global inspirations, combined with memories of family, friends, and meaningful moments in life, often shape the flavors found in Bread Boy pastries today. Many recipes are inspired by people he loves, turning memories and personalities into something that can be shared through food.

Sourdough baking is one of the oldest forms of breadmaking in the world, dating back thousands of years. The process relies on a living culture known as a starter, which ferments the dough naturally instead of using commercial yeast. Every starter carries its own unique character and history.

Guigo’s starter is particularly special. Formally named Gertrude but more commonly referred to as Gertie, it comes from a family in San Francisco who have maintained the culture for over 200 years, passing it down through generations of bakers. Today, that same living starter continues its journey in the Bread Boy kitchen.