About us
We believe you should be able to enjoy great food that truly makes you feel good. Baking the freshest, most flavorful, and most nourishing baked goods is always our priority.
OUR HUMBLE START
Sandi’s baking journey began in our home kitchen, where she milled grain and baked while homeschooling our four children. It didn’t take long to realize the kitchen could no longer keep up! From there, we moved into a commercial space and began sharing our wholesome, whole-grain baked goods on the road. After years of serving customers at seasonal markets, Tom and Sandi now work side by side each day in our bakery, located inside Farmstead Farmers Market—a year-round, indoor market where we continue doing what we love.
WHERE WE ARE
While our home is at Farmstead Farmers Market, Sandi’s Breads has built a strong reputation over the years for delivering exceptional quality—not only to our retail customers, but also to restaurants and coffee shops throughout the area. When you stop in, feel free to ask where else you can find Sandi’s products—we’re always happy to share!
TOM (THE BOSS)
Tom comes from a dairy farming background, having been raised on a local farm. He earned a degree in Dairy Science from Delaware Valley College and spent twenty-two years working in the dairy industry before transitioning into full-time bakery ownership. In 2006, Tom and Sandi began baking together full time, combining their skills and passion. Tom brings Sandi’s recipes to life, mixing and baking all of the European artisan breads that fill the shelves on Fridays and Saturdays. He also oversees production scheduling and purchasing, helping keep the bakery running smoothly.
SANDI (THE OTHER BOSS)
Sandi also holds a degree in Dairy Science, though she was not raised on a dairy farm. Before turning her focus to full-time motherhood, she worked as an assistant magazine editor, technical writer, and computer network administrator. While homeschooling their four children, Sandi began baking for a small local farmers market in 2002. She started that first season with just one bread variety—Honey Whole Wheat, which later became the foundation for the sandwich and slider rolls offered today. Since then, she has developed more than 40 bread varieties, along with countless pastries and other baked goods. Sandi is primarily responsible for recipe development and sales.
