Dave Meeks

Served 2 yr apprenticeship under French Baker learning all scratch mixing, shaping and baking techniques of French and assorted specialty breads, Croissant, Danish, Feuilletage and assorted Viennoiserie. Within 2 years I had the best product in town sold in out retail bakery and delivered to dozens of wholesale accounts, hotels, restaurants, specialty stores and delis. Through the years I've worked with several CIA grads, Certified Master Chefs, Certified Master Bakers and Pastry Chefs who trained me in all the traditional methods of scaling from a small niche bakery to a high-volume high-end restaurant.