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The Grateful Bread & Other Good Things is the brainchild of Chef Matt Marcus who, after Hurricane Ike, recognized a need & began baking artisan breads when one of the largest bakeries in Houston, Texas was almost destroyed by Ike. Matt recognized the amazing market niche he was filling but shortly after starting The Grateful Bread he accepted a position at a Michelin 2-star restaurant in northern California. Matt, along with his mom Barbara, urged his dad Al to try making some of his favorites and selling them at a local Farmer's Market.

After a short couple of years The Grateful Bread has developed a wide following for its charcuterie, mustards, smoked cheeses, pates, terrines, rillettes, & other specialty foods.   

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