The Bread House was started by Vicki Barnhill and Billie Strickland of Albany and was originally located at 1902 Dawson Road where they specialized in freshly-milled whole wheat breads and baked goods. In 2009, Tim and Debbie Mazur purchased the business from Vicki and Billie with the idea to employ the residents of GraceWay Recovery Residence, Debbie’s substance abuse recovery community for women that she founded in 2003, in a temptation-free and wholesome environment. As GraceWay is a non-profit organization, Debbie believed she could create a business model where The Bread House’s profits could financially aid the mission of GraceWay.
Fast forward to 2015 and The Bread House had long outgrown the residential kitchen in it’s building on Dawson Road due to an expanded product list and the acquisition of large-scale wholesale accounts. Debbie and her family had been looking for a place to relocate for several years but nowhere ever felt as if it was the right spot. Just as they had given up their search, Debbie’s son Josh saw a listing for sale online that happened to be down the street from GraceWay’s facilities and forced the whole family to check it out in person.
Despite seeing this building nearly every day since the opening of GraceWay in 2003 and it being used as a daycare at the time, in that moment they were all seeing it in a new light. Over the course of 11 months, the Mazur family strategically renovated the historic building to have the commercial kitchen they needed while still showcasing it’s original features and honoring it’s structural integrity. In May of 2016, The Bread House opened at 520 North Jefferson Street for the public to be able to purchase products from their retail storefront. A year and a half later however, it would unexpectedly adopt a restaurant aspect to the the operation due to frequent requests from the community, and the building’s unique layout allowed for a seamless physical adaptation.
(520 North Jefferson Street was historically known as the “Pace House” and was built in 1902. It was owned by the Newcomb family of Albany at the time of purchase and had served as a home to a variety of businesses since then.)
Chef Adrienne Dinella sees food not just as a means of sustenance or basic need, but as an art and form of self-expression. She challenges herself to create flavors that are bold and unique to our region while utilizing fresh, local ingredients as much as possible. She helps the residents at GraceWay maintain and tend the GraceWay garden so they can see the actual fruits of their labor result in an empty plate in front of a happy customer. Chef Adrienne’s natural talent for cooking paired with her deep desire to use her talent for a greater purpose makes her an invaluable asset to The Bread House and the customers we serve.
"Raised in Leesburg, GA by a mother who loved to cook and bake, Glen grew up surrounded by the smell of fresh bread and cookies. His love for baking began at an early age and he was always quick to lend a helping hand in the kitchen. Glen went on to serve as a firefighter with the Albany Fire Department for 18 years while continuing to bake for his own enjoyment. After his retirement he enrolled in baking classes to keep busy which, much to his surprise, led to him eventually earning a degree in Culinary Arts. After joining The Bread House as Pastry Chef in 2017, Glen soon became the General Manager where he continues to lead with integrity while also mentoring GraceWay resident employees."
GraceWay Recovery Residence
GraceWay is a non-profit recovery community dedicated to providing women with the tools and environment needed to achieve and maintain long-term sobriety. Here is the impact YOU have on the program by shopping, eating, or hosting an event at the Bread House.