Flat Top Bakery
Lots-of-Grains Bread
Michael Lehr
As a son of an ex-marine, Michael’s cooking career started on Evansdale Road in Columbus, Ohio at age 5, opening cans of orange concentrate to make juice. With the assistance of his mother, his first bread was baked in 7th grade for a home economics class. His teacher was quoted as saying “it was as good as any bakery bread she ever had.” From then on, when not playing football, cooking and baking bread became a passion for Michael.
Artisan bread started after suffering a heart attack and having a need for more healthy foods. It basically consists of flour, salt, water and yeast, not fats or additives. Currently, Michael is a nursing student and baking is his creative outlet to relieve the stress from studies and recently the death of his mother.
Debbie Casto
Debbie is the business end of Flat Top Bakery, having run businesses since 1992. She currently is an adjunct business instructor for Kent State University and is studying to become a nurse also.
Although friends since 1992, Michael and Debbie didn’t form a partnership until a few years ago. They live in Dover and between the two of them, have five children.
Flat Top Bakery also sells their bread at Heini’s Gourmet Market in Sugarcreek and Uncommon Grounds in Dover.
An assortment of Flat Top Bakery Breads
I’ve tasted this bread and I can tell you it is wonderful. It makes the best toast I think I’ve ever had. I believe it even rivals my Grandmother’s bread!
We’ve tasted the Bloomin’ Onion bread. The smell is so fantastic. We shared a loaf with my brother-in-law and his wife and we can’t describe the taste any better than she did: “the taste is phenomenal, and we look forward to each and every slice.” Aside from the “phenomenal” taste of Flat Top Bakery bread, the crust is perfection!