Thirty years ago, we started with one goal: to bake fresh bread from fresh dough every day in every bakery-cafe. No artificial preservatives or shortcuts, just our bakers and hot ovens. And at the end of the day? We donated what was left to our neighbors in need. Now, with nearly 2,000 bakery-cafes in the U.S. and Canada, we still pay attention to the important things. Like serving food that's free of the artificial stuff and making sure you have a great experience. All of this, what it all comes down to, is wanting for our guests exactly what we want for our own families. Simply: good food.