BETHLEHEM, Pa. — Freshly milled flour, naturally leavened yeast and locally sourced grains are chef Michael Joyce’s keys to success in baking delectable bread.
Bub’s Breads, a sourdough bakery that Joyce founded and owns, opened in November in Lit Coffee Roastery and Bakeshop, 26 E. Third St.
Joyce said his new endeavor is centered around community. He buys locally sourced flour and grains, with most of the products from the Lancaster and Lehigh Valley areas.
“That’s my key to success. That’s really what I’m trying to do, is just showcase that we have this great grain community around here that is growing really awesome stuff that are ancient varieties.”Chef Michael Joyce
“That’s my key to success,” Joyce said. “That’s really what I’m trying to do, is just showcase that we have this great grain community around here that is growing really awesome stuff that are ancient varieties.”
According to the Wheat Foods Council, ancient grains are varieties of wheat that have not been refined and often are higher in nutritional value than refined grains.
The name of the bakery was inspired by Joyce’s 17-pound black cat with bright yellow eyes, Bub.
“I want to see his stickered face all over the Lehigh Valley,” Joyce said, referring to the Bub’s Breads logo.
Joyce is a Bethlehem native but lived in Philadelphia for many years working as a chef in numerous restaurants. After getting about 25 years of professional culinary experience, Joyce said he had a desire to move back home.
He said the jump from restaurant chef to baker was made in search of a better quality of life.
“Over the [coronavirus] pandemic, I left the restaurant I was working at, baking a lot of bread, working on a farm and kind of realized I had this really wonderful life that was starting to develop,” Joyce said.
Right place, right time
When moving out of Philadelphia, he said, he knew he was going to miss the coffee and bakery scene the city offered.
Then he stumbled upon Lit Coffee Roastery.
“I realized they are roasting their own coffee, and it was really good coffee,” Joyce said.
Lit Coffee Roastery has been known to partner with other local businesses, such as Monocacy Coffee Co. and Made By Lino, which used Lit's kitchen space.
“We had been outsourcing baked goods from a couple local bakeries and stuff like that, but we really wanted to have stuff made in-house again."Dan Taylor, a co-owner of Monocacy Coffee Co.
When the owner and head baker of Made by Lino moved out of the space, Joyce said he simply asked what Lit planned to do next.
Dan Taylor, a co-owner of Monocacy Coffee Co., said there wasn't a plan in place to use the kitchen space, but Lit wanted to continue the collaboration track record.
“We had been outsourcing baked goods from a couple local bakeries and stuff like that, but we really wanted to have stuff made in-house again,” Taylor said.
The timing was right, and the rest is history, as Joyce set up shop in November.
Taylor said there was about a year of planning, but the transition was seamless.
“It just kind of happened,” Joyce said. “And here I am now baking bread, naturally leavened bread, in a coffee shop where they roast their own coffee.
"So to me it was this perfect pairing that I couldn’t believe happened.”
Scholl Orchards hops on board
Joyce also sells his products at Scholl Orchards farmers market. Scholl Orchards, in Bethlehem, has been family owned and operated since 1948.
Sofia Scholl said the Scholl family knew Joyce long before he opened Bub’s Breads.
“His mom had been a customer of ours for years and he grew up coming to our stand,” Scholl said.
“We’re all friends, we’re all supportive of each other, we’re all doing the same thing. It’s a lot of hard work, we get each other, we want to help each other out. It’s not a competition.”Sofia Scholl of Scholl Orchards Family Market
Joyce shared his idea to open a sourdough bakery and began bringing in samples of his bread. Scholl said he asked them if they would consider selling his products at the market.
“We are happy to support him since he’s been so supportive of us,” Scholl said.
The collaboration, which started in January, goes both ways. Scholl said alongside selling his fresh bread, which goes fast, Joyce also buys some of his locally sourced ingredients from them.
She said collaborating with local businesses allows their own farmers market to grow, creating a one-stop shop for fresh produce and baked goods, which further encourages people to buy locally.
“If [the community] comes to us, they’re supporting everyone,” Scholl said. “It’s just a win-win for local businesses and our local economy.”
Collaborating also helps spread the word, giving people a taste of what’s being produced close to home, she said.
“We’re all friends, we’re all supportive of each other, we’re all doing the same thing," Scholl said. "It’s a lot of hard work, we get each other, we want to help each other out.
“It’s not a competition.”
Seizing opportunities in the kitchen
Joyce has had an extensive career in the kitchen. His first gig was as a busboy when he was 14 at the old Gregory’s Steakhouse in Bethlehem.
He got a degree in hotel and restaurant management at Penn State. From there, Joyce said, he started working with talented chefs from all over the country.
“I started cooking professionally when I was 20 years old and it's just kind of developed from there,” Joyce said.
One stand-out experience, Joyce said, was working for Dan Barber, the chef and co-owner of Family Meal at Blue Hill in New York City.
The establishment also is known for using locally sourced ingredients.
In 2019, Joyce took an unexpected opportunity to be a contestant on the Food Network cooking competition “Chopped,” and made it to the final round.
“I’m a very introverted, kind of shy person,” Joyce said. “So it’s not something that I ever would have thought about.”
Open invitations were taking place in Philadelphia and Joyce said his wife encouraged him to give it a shot. Eventually, he said, he got a call asking him to be in New York City to start filming.
“It was a great experience,” Joyce said. “It was a lot of fun.”
“This for me was all about community. We live in some really crazy times right now where it’s very easy to get overwhelmed by everything that’s happening, so I want to put all my energy into something very positive.”Chef Michael Joyce
Bub’s Breads offers a variety of loaves that can be bought whole but are also used for the toast and sandwiches at Lit.
The holiday menu recently featured the City Loaf, Olive Oil Rosemary Boule, Maple Spelt Sandwich Loaf and Caramelized Onion and Thyme Focaccia.
As of now, the bakery is a one-man show, but the menu is set to expand and change as Joyce settles into his new business venture.
The options offered are also based on which ingredients are in season.
“This for me was all about community,” Joyce said.
“We live in some really crazy times right now where it’s very easy to get overwhelmed by everything that’s happening, so I want to put all my energy into something very positive.”
