The people behind the bread.
Great bread doesn’t just happen. It’s something you pursue everyday, every bake. With precision, time, dedication, and attention to detail. This is the team that makes it happen.
A HISTORY OF FAMILY
Ozark Natural Breads is a second generation family bakery. For 35 years, Bryan & Konny Brandon lived and breathed all things bread.
As two young twenty-somethings, Bryan & Konny with their two young children, moved from Utah to Combs, Arkansas. They started Ozark Natural Breads with heritage recipes, pioneering sprouted breads in the Ozark region. They, quite literally, built the original bakery — the foundational recipes and the building!
Bryan & Konny are the masterminds behind Ozark Natural Bread’s quest for delicious bread that tastes as good as it is good for you. If you have enjoyed a loaf of Sprouted Ezekiel Bread or devoured a buttery brioche cinnamon roll, you have Bryan & Konny to thank.
MEET YOUR BAKERS
BRYAN BRANDON
Owner, Head Baker
Bryan has been the Head Baker of Ozark Natural Breads for over two decades, demonstrating a remarkable dedication to his craft. He has grown up in the bakery since its inception in 1987, and his connection with the art, love and attitude of bread-making has ingrained itself into his being.
Though he grew up with his hands in the dough, Bryan opted to further his breaducation, receiving a Bachelors of Science in Baking Science and Technology from Kansas State University. To balance the science of bread with the artistry, he apprenticed as a pastry chef in Argentun, France.
Through his unwavering commitment and tireless pursuit of excellence, Bryan brings a wealth of knowledge and expertise to every loaf that bears the Ozark Natural Breads name.
ALEXANDRIA FREEZE
Owner, Pâtissier & Leadership
When Alex married Bryan, she knew she had found her person. But it took her time to realize that she had also found her life’s passion— bread made the way it was meant to be made.
Over the course of their relationship, she fell for not only Bryan, but in love with the artistry, rhythm and teamwork of all things bakery.
Her journey into the world of baking began as a child. She baked at home constantly, and even convinced her parents to allow her to participate in Feeding America’s bake sale at the tender age of 12.
Alex has explored baking at a commercial level at Ozark Natural Breads since 2018, delving into the world of French patisserie, sourdough and yeasted breads. She became the head pâtissier in 2023.
