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Meet Nino Giannola

Today we’d like to introduce you to Nino Giannola.

Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
My name is Nino I am a Panettiere (bread baker). All through my childhood and up until today food has been an important part of life. I was taught that by my family since I was a kid, we are Sicilian and we ate together as a family and what we ate was just as important as being together. My dad had a pizza place in Chicago and I believe my fascination of dough started there, I used to love going to the pizza place and I would spend hours pretending to be making pizzas my dad showing me his tricks and as I grew up, naturally I worked in the pizza place making pizza for my dad!

Years later, I moved to California left the pizza place and food altogether, after ten years went by, I rediscovered my passion, but in bread baking! I started my own bread company and spent the last three years perfecting the art of bread baking. Today my goal is to teach people about the ancient grains and share my experience with them.

We all face challenges, but looking back would you describe it as a relatively smooth road?
If you have ever tried to bake sourdough bread or bake anything for that matter, it almost never is perfect the first time. For me I struggled with the initial and most important part of bread making, that is, the starter. Growing a starter culture by fermenting water and flour after months of uncertainty and wasted attempts finally became what I needed it to be. Overall, bread baking is an art, each time and I mean every single time I mixed flour water yeast, it was a different experience, so learning how to see the signs and know when to go through the steps has been rough, but that challenge is what fueled my passion for bread making.

Can you tell our readers more about what you do and what you think sets you apart from others?
In my professional life, I work in a hospital as a surgical technologist (ST, a surgeon’s assistant), I love my career as an ST, but my heart always falls for food, in particular bread. My passion is bread, my specialty is not just any bread or any sourdough. I am aiming to share an experience with people. I use grains grown with dedication, I work with farmers who chose to grown grains that commercial flour companies don’t use, ancient grains that are beneficial nutritional and not stripped of their best just to last longer on a shelf.

These farmers dedicate their lives to sustainability and to a movement to teach people about ancient grains, that’s where I come in I use their grains to bake bread and showcase the wonderful flavors and aromas of those grains. My goal is to share that experience with others, so they can experience great-tasting bread that is super beneficial and naturally made!

In terms of your work and the industry, what are some of the changes you are expecting to see over the next five to ten years?
In 5 to 10 years, I pray the food industry as a whole really understands that the way we eat affects everything. My goal isn’t to grow into a huge bread baking chain but to grow in a way that people understand the importance of small-scale food, small-scale eating, buying local supporting those small farms in all areas of food! I hope to be part of that movement.


  • Loaf of bread is $8

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