Our History

Birthed in Fly Creek, New York


Heidelberg Bread was birthed in Fly Creek, New York. The founder and owner Boyd Easton Bissell Sr. became interested in Artisan Breads while apprenticing in some of Paris’ finest bakeries. Boyd’s vision was to bring old world goodness to breads in America’s modern fast paced culture. After having mastered the techniques required to produce artisan bread, he returned to the states to create his own recipes. Starting with just one variety, Boyd opened several local accounts in independent markets and grew exponentially from there. To date we have expanded through the greater part of New York State. Our bread line has grown to 15 varieties.


Through the ages, bread has always been an essential part of our daily diet.

In a jungle of fast foods, chemical additives and artificial flavors, I wanted to offer the supermarket public a natural and tasty alternative to cardboard fluff breads available out here.

Breads contain all the same primary ingredients: Flour, water, yeast and salt. Simple you might think… But in reality, authentic bread is an intricate balance of those “basic ingredients.”

In my twenties, I had the chance to learn cooking in France as an apprentice in a few grand Parisian establishments. I quickly understood that fine bread was required to accompany fine dining. I always wondered how the French got to make bread so rich in taste and texture.

I spent years trying and experimenting with different traditional bread recipes. Believe me, failing is easier than succeeding when it comes to the “perfect” balance between those “basic ingredients!”

All the best, Boyd Bissell.


We only use the top ingredients in our bread.
Transitional Wheat


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