Nathan began his baking career at the Culinary Institute of American in both Hyde Park New York as well as St. Helena California then worked for 10 years in San Francisco at Tartine Bakery, becoming the lead bread and pastry producer. In 2012 Devon and Nathan began the process of building their own bakery cafe (M.H. Bread and Butter) in Marin County California. The bakery quickly grew to a size of around 50 employees with many wholesale accounts throughout Northern California. They specialized in artisan breads and viennoiserie, and utilizing these items in their breakfast and lunch cafe menu offering fried egg sandwiches, couscous salads, salad lyonnaise. After 10 years of hard baking and looking for a more quiet lifestyle Devon and Nathan sold MHBB and moved to the Arkansas River Valley and have been actively working on a new much smaller business model. At the end of 2024 they secured a lease in Salida Colorado for a small space they are working on turning into a bakery with hopes of opening in early spring of 2025. They will be offering naturally fermented breads and pastries as well as a selection of grab and go sandwiches and salads. They intend to focus on supporting the local community and provide quality products with attention to detail and the use of local products.