About Hearth Artisan Bread
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Hearth Artisan Bread’s founder and owner Peter Nyberg has been a professional in the baking industry for more than 30 years. He is a graduate of L’Academie d’Cuisine in Bethesda, Maryland, where he received his French culinary degree. During his time there, Peter completed an externship at The Occidental in Washington, DC under the tutelage of renowned chef Jeff Buben (Vidalia). During his years in DC, Peter worked at Yannick Cam’s Yannick’s with former Reagan White House Executive Chef Frank Ruta.
Peter began his professional career in artisan breads at Marvelous Market in Bethesda, during which time he created breads for Jean Louis Palladin’s restaurant at the Watergate Hotel in Washington, DC. In 1992, he was recruited as head baker to open Empire Baking Company in Dallas, TX and later became their head baker/general manager. From there, Peter went to Atlanta, GA to work for the Buckhead Bread Company, part of the Buckhead Life Restaurant Group (Buckhead Diner, Chops, Atlanta Fish Market).
In 1995, Peter was once again recruited for a start-up venture. Together with restauranteur Phillip Romano (Fuddruckers, Romano’s Macaroni Grill) and Brinker International, he opened EatZi’s Market & Bakery, a chain of high-end bakery and gourmet take-out markets, headquartered in Dallas. After nine years at EatZi’s, Peter relocated to Vancouver, British Columbia and founded the start-up MIX the Bakery, which received 1st Place in The Vancouver Courier’s Readers’ Choice Awards in 2004, and again in 2005, 2006 and 2007.
Most recently, Peter worked as senior bakery coordinator and research and development for Whole Foods Market's North Atlantic region in Cambridge, MA. In 2007, he was awarded Whole Foods Market's national corporate “Top New Program Award” for creating the company’s first international, in-house scratch bread and pastry program at the Kensington store, located in London.
In addition to being the founder/owner of Hearth Artisan Bread, Peter served as an adjunct professor at Johnson & Wales University in Providence, Rhode Island in the College of Culinary Arts International Baking and Pastry Institute and continues to operate Bakery Resource Consulting.