Talking with Ryan Morgan from Sixteen Bricks Bakery3 min read

Some restaurants start the meal with a basket of bread and that’s the first impression, so they want it to be amazing. When I met with Ryan Morgan, owner of Sixteen Bricks Bakery, it clicked just how much detail goes into all the breads that make up some of our favorite meals we eat around town.

Not until the last 7 years or so, did a restaurant make a big deal about where their bread was made. Now you see it on menus, or the server will tell you when they deliver the bread basket… “the bread is from Sixteen Bricks” or “the bun on your burger is Sixteen Bricks” …

What I love about doing my blog is meeting the people that make things happen. Talking with Ryan you would think he was born baking when, in fact, this career path wasn’t planned at all.

Ryan kind of tripped into this job by trying to help his mom with her bakery while she was taking care of his dad who had MS. Ryan hung onto his very successful day job for a while thinking he would just help until they figured out the next move. He didn’t want his mom to close the bakery after working so hard keeping it going. He thought he would just be the paperwork guy. After a trip to Texas with a buddy, he stopped by a bakery and had a long conversation with the owner. When they got back in the car, his buddy looked at him and said, “you’re going to quit your job and run that bakery” and he added, “I’ve never seen you so passionate about anything other than motorcycles!” (Speaking of motorcycles, he sold his and cashed in his 401K and the rest is history).

After a ton of trial and error; learning the techniques of baking; and throwing himself into the learning process, he delivered some bread to Todd Kelly the past chef from Orchids. He was the one who really helped him realize what he had going. Ryan credits Todd for getting Sixteen Bricks to the next level. He loves to be pushed and continues to perfect his bread. Today, 16 Bricks is now selling bread to most of the high-end restaurants in the city. Ryan and his crew (including his son Jacob) are producing more types of bread than I knew existed. They love to get creative and come up with specialty breads for certain places. For example, Jeff Ruby likes his sourdough to taste a very special way and I don’t know anyone who can turn down the bread basket at Ruby’s restaurants! He loves when the chefs give him feedback, he works tirelessly to perfect the recipes and be challenged.

I had the best time meeting everyone and spending time learning about bread making. I loved the excitement in his conversation and the fun music filled environment in the bakery… everybody works better to some tunes.

They are located in the old Klosterman Bakery. The famous pink building at 4760 Paddock Rd.

Things you need to know:

• The name 16 Bricks comes from the old bakery where Ryan had a 16 ton stove oven.

•All the breads are still made by hand with natural fermentation. They do not add any artificial extenders, conditioners or enzymes to the breads. Also, they have recently started a pastry business. Traditional French croissants, nice and buttery, chocolate croissants and coming soon cinnamon rolls! Yessss!

Where can you find some of their fantastic breads? This list could go on and on….

Red Feather                                    Branch

Sleepy Bee                                      Hotel Covington

Karrikin                                           Pleasantry

Jeff Ruby’s                                       21C

Cheapside                                       Commonwealth

Deeper Roots                                   8^th& English

Hyde Park Meats                             Coffee Emporium

Rhined                                                Loving Hut