Growing up in a small New England fishing town, Andy was first exposed to bread baking while working as a prep cook for a trailblazing health food store. At the age of 18, he road-tripped to Boulder, CO and joined the team at Daily Bread, an industry pioneer in rustic, long-fermented sourdough and the use of organic, regional grains. In 1997, when Whole Foods Market acquired Daily Bread, Andy joined the bakery program founding team for a new Colorado flagship store.

Transitioning from an artisanal environment to a commercial bakery was a defining trajectory for Andy’s career, as he blended the technique and values that defined Daily Bread with the business, leadership and production skills he gained at Whole Foods. During this period, Andy was also introduced to two mentors who would guide much of his career: Michel Suas of the San Francisco Baking Institute and Thom Leonard, one of the early leaders of the heritage grain movement.

In 2015, after 15 years with Whole Foods and a two year stint leading Udi’s Artisan Bakery as COO, Andy decided to return to his roots, opening Moxie Bread Co. in Louisville, Colorado. With a focus on freshly milled, organic grain and meaningful relationships with regional farmers, the neighborhood bakery’s runway success was celebrated by Bon Appetit and Food & Wine—even garnering two “Best Baker” nominations from the James Beard Foundation. Yet as Andy settled into serving his local community, he was also looking for answers regarding the growing epidemic of gluten-sensitivity. That search led him to Bob Quinn, founder of KAMUT and celebrated organic farming advocate. Within a month of reading Bob’s groundbreaking research, Andy transitioned all flour at Moxie to 100% heirloom, pre-industrial grains.

In 2018, building on the mission of heirloom grain advocacy, Andy became a board member of the newly founded Colorado Grain Chain—and was named Chairman in 2020. In May of that year, Andy also opened Moxie Feed & Seed (a consumer-facing flour mill) and The Mill Site (a non-profit 501(c)3 wholesale mill) in North Boulder. Together, these businesses establish a missing link in the local “grain chain,” connecting organic heirloom grain farmers with like-minded chefs, bakers and consumers. By growing market demand and establishing sustainable distribution, both mills help realize Andy’s overarching ambition: to ensure widespread access to flavorful, nutrient-dense whole grain for individuals of all backgrounds and socio-economic classes.

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For media requests and inquiries, please contact Laura Fessenden at laura@moxiebreadco.com.