For his next challenge, he decided to rock the culinary world in Arizona’s Valley of the Sun. What could be more challenging than baking true European bread in the desert?

But Yankellow has pulled it off because, like a champion, he is a fanatic about every single ingredient that goes into his breads. He meticulously sources specialty suppliers to get the most wholesome and flavorful ingredients available.




Inspired by techniques from ages past, Yankellow is equally obsessed with creating traditional European breads which are simple, yet sophisticated and have been touched gently by a baker’s hand. Yankellow uses sourdough cultures to maintain freshness and loves to say that "time is flavor" noting that Simply Bread’s loaves require 36-72 hours to ferment.

One taste and you’ll know...we never skimp with shortcuts.