Meet Executive Chef Nick Meola. . .
Nick Meola, Executive Chef and Manager of Annabel’s Pizza Co. in Schenectady, has been promoted to Executive Chef for Bountiful Bread and Bountiful@Frog Alley Catering. Meola will serve as Executive Chef for all three entities, and continue management responsibilities for Annabel’s Pizza Co. Meola was instrumental in creating the concept for Annabel’s Pizza Co., a…
Meet Donald Stone
You may not recognize him without his mask on these days, but underneath you will find the smiling face of Donald Stone, the General Manager of Bountiful Bread’s Stuyvesant Plaza location for the last 20 months. One of the main reasons people work in the hospitality industry is the relationships formed along the way. Those…
What’s Baking at Bountiful with Eric Smith
With 25 years of baking and pastry experience behind him, Eric Smith’s drive to bring 5-star hotel desserts to everyone is something to get excited about. “My goal is to take our [Bountiful Bread’s] desserts to the next level,” said Smith in his “southern” Pennsylvanian accent, and what he’s referring to is to the gastronomical…
Born to Bake, a Love Story.
The best kind of love stories are the ones you don’t expect. The ones, that where all of sudden you’re in the thick of it and you realize, “I am happy with what I am doing with my life.” That’s what happened to Alex Smith. Somewhere between not knowing exactly what she wanted do with…
THE BEST THING I’VE EVER MADE…
Some have stories passed down from generation to generation, Amanda Quick’s family has passed down their treasured, “Poor Man’s Chocolate Cake.” “It’s been in the extended family for years and three years ago, my Aunt Rhonda gave the recipe, as well as baking equipment and her unceasing support for my passion of baking.” She made…
Doug D’Attilio Interview
Anyone who has ever worked in the catering world knows that executing any event, big or small, takes a cohesive effort and sound logistics. Every day, Doug D’Attilio, the Catering Director at Bountiful Bread arrives at 4:00am to make 10 daily deliveries, on average, to various locations around the Capital District. What does it take…