On a rainy morning in November 1993, with a line of Philadelphians waiting to try their just-baked breads, Wendy Smith Born and James Barrett opened Metropolitan Bakery.
The future business partners first met at Philadelphia's pioneering farm-to-table restaurant White Dog Café, where Wendy was managing partner and James the pastry chef. Bonding over a mutual love of food and travel, they lamented how hard it was to find great breads and pastries like those they enjoyed in Europe. So the two friends created Metropolitan Bakery.
Twenty five years later, Metropolitan Bakery has become a Philadelphia institution, with four retail outlets, a café, and a busy online business. Locally, its breads are served in many of the city's finest restaurants—including Barbuzzo, Farmicia, Vernick Food & Drink, Friday Saturday Sunday, Lacroix at the Rittenhouse and Jose Garces’ Volver.
Behind the scenes, Metropolitan sources its ingredients from local farmers and other small artisan producers. Metropolitan is also very active in initiatives that directly affect the communities it serves and participates in several training programs providing job skills for low income students, recent parolees and formerly homeless adults. This commitment to community—as well as a unrelenting devotion to quality—is what has made Metropolitan Bakery such a sweet success.