In 2015, Justin began his journey in Providence, RI attending Culinary School at Johnson & Wales University.  With a background in Classical French cuisine, Justin started baking with baguettes & croissants. In 2017, he moved to Shanghai & managed a kitchen in an Italian bistro in the Jiang - An district cooking Risotto, Pasta, Brick Oven Pizza & Focaccia.  Upon returning to the US, he continued cooking as a line cook in kitchens throughout the Northeast from New Jersey to Massachusetts. After working as a private chef because of the Pandemic, Justin started Arsenal Bread LLC focused on providing delicious Focaccia.

We hope to continue our journey with you, and experience the wonderful world of Focaccia!