The Bread House & Granary - Nutrition With a Mission!

Nestled in the heart of Albany, The Bread House is a bakery and community hub built on a mission of hope and transformation. What began in 2009 as a simple bakery offering employment to women in recovery has grown into a beloved restaurant, coffee bar, and event venue. Behind this journey is Buck, a key part of The Bread House family, which was founded by Debbie Mazur as an extension of her nonprofit GraceWay. From its humble origins in a small kitchen to a thriving community space, The Bread House is a place where loaves rise with purpose and each bite tells a story of resilience. In this Delivery Rank’s interview, Buck shares the story behind the bakery's growth, the impact on those in recovery, and what makes The Bread House a true cornerstone of Albany’s community.

The Bread House was born from a mission-driven heart—how have you personally carried that legacy forward since the closing of GraceWay in 2025?

GraceWay’s mission was always about more than recovery—it was about restoration, purpose, and second chances. The Bread House initially opened to offer its residents employment and meaningful experiences that would enhance their personal growth. When it closed, we knew we had to carry that torch in a new way. For me, that meant staying true to the heart behind the food. Every dish we put out still carries that sense of purpose—comfort, dignity, love. We continue to offer opportunities for folks who need a fresh start, whether it’s through mentorship in the kitchen or simply serving a warm plate of food to someone who needs to feel seen. The legacy didn’t end with GraceWay—it just found a new expression through The Bread House.

You went from a humble kitchen ministry to a full-service restaurant and event space. What was the most unexpected challenge in that transformation—and what did it teach you?

The biggest challenge was growth without losing our soul. It’s easy to get caught up in the logistics—managing a staff, running large-scale events, keeping up with demand. But we had to learn how to scale the operation without scaling back the heart and of course the quality for the guests' experience. What it taught me is that excellence and mission can go hand in hand—you don’t have to sacrifice one for the other. It just takes intention. We built a team that enjoys and believes in what we’re doing, and that’s made all the difference.

The Bread House is described as a ‘beloved gathering place’—what does that community connection mean to you personally, and how do you cultivate it day-to-day?

For me, food has always been about connection. Growing up, it brought my family together around the table—laughter, stories, memories, all passed down along with the recipes. At The Bread House, we try to recreate that feeling for every guest who walks through our doors. I make it a point to step out of the kitchen, shake hands, check in, remember names. It’s not just about feeding people—it’s about making them feel at home. That’s what keeps them coming back. And that’s what keeps us grounded.

From coffee to clean ingredients to creating a safe, warm space—how do you balance maintaining quality with meeting the growing demand from the community?

That balance is everything—and it’s something we never stop working at. For us, quality isn’t just about ingredients; it’s about intention. We still brew every pot of coffee with care, we still source the cleanest ingredients we can find, and we still greet every guest like family. As demand grows, we’ve leaned into systems that help us scale while staying true to our standards. But we also remind ourselves daily: we’re not just serving meals, we’re serving meaning. That keeps us grounded in the “why” behind the work.

With the recent expansion into event hosting and exclusive catering, what’s next for The Bread House? Where do you see it growing in the next five years?

We’ve always followed the path that feels purposeful—and the further expansion into events and catering, especially with our neighboring sister venue, The Whittlesey House, has allowed us to be part of even more people’s milestones, which is an honor. In the next five years, I see us deepening those roots: more events, more outreach, and hopefully more training opportunities for folks looking to build a future in food. I’d love to see The Bread House become a model—not just for good food, but for good work and second chances. Growth for us isn’t just about getting bigger—it’s about getting better, together, and being a place the community likes having around.

To read more about The Bread House & Granary, please visit https://thebreadhouse.com/