The Wayfare Baker is an artisan baking company which produces old world style, naturally leavened sourdough breads produced out of their commercial kitchen in Bethlehem, Pennsylvania. Their breads are distributed to local restaurants, retail locations, and seasonal farmers markets.
John Glagola, the owner and founder of the Wayfare Baker, began his studies at the Culinary Institute of America in Hyde Park, NY. After completing his degree, he moved to Boston and worked for The Barbara Lynch Gruppo and later Hi-Rise Bakery. John then took an apprenticeship with the father of the artisan bread baking movement in the US ,Richard Bourdon of Berkshire Mountain Bakery. During his time at Berkshire Mountain Bakery John learned the old world style of bread baking and how to artisanally craft nutritious, wholesome sourdough breads. John then began his tour of Europe; traveling, cooking, and baking. Upon returning to his hometown of Bethlehem, PA, he worked for Bolete Inn and Restaurant as Pastry Chef. John realized the need in the marketplace for nutritious artisan sourdough bread and launched Wayfare Baker.