OUR CULTURE
Good always takes time
Our artisan bakehouse stands as a testament to our dedication to crafting the finest breads imaginable. With a storied heritage that spans decades, we have curated a culture of excellence that permeates every aspect of our brand. At Breadworks, our artisans hone their craft with relentless passion, infusing each loaf with a blend of traditional techniques and innovative flavors. Steeped in tradition, yet embracing the modern palate, Breadworks redefines the boundaries of what bread can be, ensuring that every bite is an extraordinary indulgence.
MJ Coe
From minimal ingredients the humblest items are produced, Master Baker Michael John Coe takes this approach to heart.
Michael John began his career working Classical French and Italian Cuisine throughout the New England area. Heading up restaurants at an early age, MJ has always had a passion for Baking and Pastry.
Upon finishing his education at Johnson & Wales University and working with different notable chefs across the US, finally his focus was on Artisan Bread and at that point Chef Coe was quickly recruited by Biga Bakery in Miami, Florida.
In 1996, MJ was invited to Scottsdale, Arizona to open Wildflower Bread Company with Louis Basile, during which time Chef Coe completed and received his Certification as Master Baker. Making him the youngest Certified Master Baker in the United States.
In 2002, Chef Coe decided to open MJ Bread, with a primary focus on Upscale Artisan Bread.
During his career, MJ has consulted and helped to open many concepts for many National Restaurant Groups in Arizona, Chicago, and New York. His expertise has also extended to reverse engineering breads and pastries for cookbook authors, magazines as well as the Food Network.
In addition to his numerous accolades and national recognition from both media and his peers, Chef Coe has established himself and his breads as an uncompromising standard within the food industry.
In summer of 2020, MJ met up with longtime friend Chef James Porter. Together they collaborated and created Breadworks in Prescott Valley, Arizona. With their 50 plus years food industry, their combined knowledge is focused on the needs their clients, signature items are developed exclusively fitting their clients needs.
MJ is also a corporate consultant for Rich Melman & Lettuce Entertain You Enterprises in Chicago, Illinois and consults for numerous clients across the United States and Mexico and specializes in training staff, formulation and new product development, reverse engineering, with focus on breads, pastry, & pizza operations.
JAMES PORTER
An award-winning chef and business owner, James Porter is proud to call himself a “localist” who has built his career on incredible creativity, sound culinary principles, and a dedication to supporting local businesses, farmers, and ranchers. Using classic techniques and the most seasonal ingredients, Porter presents guests with innovative and special menus yet rooted in the familiar. When local foodstuffs are unavailable, Porter is committed to using only the best ingredients such as farm fresh produce, line-caught and sustainable seafood, prime meats and farmstead cheeses. He believes that multi-national traditions can be applied to all styles of cuisine, and proves it with his playful and crowd-pleasing dishes.
Indeed, an esteemed food critic at the Arizona Republic recently mused “Porter has the temperament of a jazz musician who is happiest creating his own variations on a theme.” (March 2014)
Chef Porter received his formal training from the Scottsdale Culinary Institute in 1992 and has continually added to his resume by working at an impressive list of kitchens across the country, including as the Chef de Cuisine at the Arizona Biltmore Resort & Spa, and at the Coral Gables Biltmore Resort in Miami, to name just two. He held an apprenticeship at the prestigious Greenbrier Resort, where he worked under Irish-born Master Chef Peter Timmins. There he refined the formal aspects of his profession and received silver and bronze medals in ACF Culinary Salons.
In addition, he owned and operated two multi-award-winning restaurants in Scottsdale, Arizona: Tapino Kitchen & Wine Bar from 2004 to 2009, and Petite Maison from 2009 to 2014. At both establishments, Porter received dozens of awards and accolades for innovative cuisine, including “Edible Phoenix 2009 Hero Award”, “Best New Restaurants 2010” Phoenix Magazine, “Best French Restaurant 2011” Phoenix New Times, “Best Place to Meet a Farmer 2008” Phoenix New Times, and “The Valley’s Top Chefs” Arizona Foothills Magazine 2012.