Ross Schneiderman fell in love with bread baking on vacation in Italy. He came home and began baking loaves for friends in Ridgefield, then for sale at farmer's markets. Eventually, he and his wife, Val, opened Ross' Bread, baking bread the way it is done in Europe: daily, with organic flour and local ingredients.
In 2015 Amy and Eric Freidenrich assumed ownership of the bakery. Not only are they also Ridgefield residents, but they share the founders’ commitment to baking as a craft and a passion. To this beloved Ridgefield bakery they brought a fresh look, partnerships with Stumptown Coffee and Arethusa Farm. They expanded Ross Bread’s commitment to serving the community by working with RVNA, Ballard Green, National Charity League, and as many as 25 other Ridgefield based service organizations, schools and charities.
Two ways to join the team: If you are a student at the Culinary Institute of America, speak to the placement office about securing an externship in our approved site. We take externs about 3 times a year.
If you are passionate about coffee and have experience as a barista, please contact us. If your skills meet our standards, we will have your skills polished in NYC at Stumptown’s teaching center in the West Village then you can join our team.