Todd's love of cooking began in his childhood kitchen, learning alongside his father. That early passion led him into the restaurant industry, where he spent more than 14 years working as a server, cook, manager, and hospitality professional. Along the way, he developed a deep appreciation for exceptional ingredients, thoughtful service, and creating memorable experiences for guests.

His journey eventually took him to California, where exposure to the farm-to-table movement and artisan bakeries reshaped the way he thought about food. Later, while working at Hell's Backbone Grill in Boulder, Utah, Todd was introduced to naturally fermented sourdough bread. It was a turning point that sparked years of studying fermentation, baking science, and traditional bread-making techniques.

During the pandemic, Todd began baking for friends, neighbors, and local customers, spending countless hours refining his recipes and learning the craft through persistence and experimentation. In 2023, he took the opportunity to purchase the former Bread Riot bakery, preserving its equipment and wholesale relationships while building a new vision centered on artisan bread, specialty coffee, and community. That vision became Leavity Bread & Coffee.

Today, Todd combines his passion for naturally leavened bread with his love of café culture, inspired by years of traveling throughout Europe, Central and South America, and Asia in search of exceptional bakeries and coffee shops. His goal is simple: create a neighborhood gathering place where handcrafted bread, outstanding coffee, and genuine hospitality come together.

Every loaf is baked with intention. Every guest is welcomed like a neighbor. And every day, Todd and his team strive to create a place where slowing down, sharing good food, and connecting with others feels natural.

"Bread has always been one of the simplest ways to bring people together—and that's exactly what we hope to do every day at Leavity."