Bread and Chocolate is a privately owned company which was founded in 1978 by Theodore Manousakis and Chef Ernst Moser, who had a vision of bringing elegant European artisan bread, fine Viennese and French pastries to the Washington DC area. Old town Alexandria was buzzing with anticipation in being the first location to house the full production facility for making these fine products along with the first store front café. Within two years, 11 locations were opened within the DC, Maryland and Virginia area along with a wholesale business serving fine hotels, restaurants, coffee shops, universities, airports, hospitals, etc.
In 1984, a new 20,000 square foot production center with over 200 employees and round the clock production was built in Alexandria, Virginia to accommodate our fast growing business.
Our business profile began to evolve into more prepared foods for wholesale businesses as the trend for fresh, packaged, gourmet food began to emerge in the 1990s. Keeping in step with this trend, our wholesale business grew exponentially to giant companies who offer these goods at airports, sports arenas, shopping malls, etc. Co-packing has become an important segment of our company where we produce and package products for companies according to their recipes and specifications.
Today, Bread and Chocolate continues to expand in size and scope. Our award winning cakes, pastries, prepared foods, along with many other achievements, honor the highly professional culinary artists selected to work in our organization.
For many, Bread and Chocolate has opened the door to very satisfying and rewarding culinary careers. Our devotion to quality has won us loyal customers and clients as well as the utmost respect from our competitors.
To serve our friends and neighbors! For four decades, we have served our community with the finest, most authentic European style pastries, baked goods and prepared foods. Through the richness of the food table and being in an internationally diverse city as Washington DC, we have fostered relationships with our patrons and the companies we serve that remain solid from the beginning until now while developing new relationships with the children and grandchildren of our original customers.
Chef Alex Jifar grew up in Ethiopia and at the age of 17 came to U.S. with the intention of studying engineering. While working in the restaurants in college, his interest in the food industry took hold and he found himself becoming passionate about it. His pursuit began in earnest when he decided to follow his passion by studying, training and finally becoming a chef. Always eager to learn, he perfected his culinary skills while working at Marriott and Benihina in Los Angeles and then after relocating to DC worked at Eatzi’s as a sous chef for 5 years.
He began his tenure at Bread and Chocolate in 2006 as a production chef, where he applied his knowledge of R & D, menu development, costing and pricing in order to gain the highest profitability. With the backing of the company, he studied and trained in pastry making, and currently oversees all aspects of development not only in prepared foods but also in pastry.
In 2014, Chef Alex was promoted to COO of the company and currently is responsible for all aspects of the company operations which consist of retail, wholesale, sales/catering and co-packing departments.
He resides in Fort Washington, Maryland with his wife and two sons.
Tim Campion is an experienced executive and corporate chef, who joined Bread and Chocolate as the Director in 2009. As Director, Tim oversees daily production of the wholesale and retail food division, research and development of new products, and operations of the plant and delivery fleet.
Before joining Bread & Chocolate, Tim was the founding chef, corporate chef and one of the owners of Capitol City Brewing Company. He started his restaurant career in Washington DC with Capital Restaurant Concepts, where he was the chef at J. Paul’s and was on the opening teams for the River Club, Glory, and Paolo’s.
Tim lives in McLean, Virginia with his wife and three children.
Carmen Cabrera began her career in 2011 at Bread and Chocolate as the production kitchen supervisor, which then led her to become the overall evening supervisor only five months later. Always one for learning and growing, Carmen was again promoted to an administrative position in the corporate offices dealing with payables, receivables, human resources and order entry. Within a short period of time and dedication and armed with a strong intercompany background, she readily took on her current position as Account Manager in the sales department. Her company background and customer service capabilities have earned her a reputation as the “go to” person to get things done and earning her the trust of our clients.
She lives with her husband and two children in Maryland.
Wenta was born and raised in Addis Ababa, Ethiopia, where her dreams of becoming a business woman were born. Unfortunately, there were very few business women to serve as role models in her homeland. After arriving in the U.S. with her family in her teens and receiving her high school diploma, she enrolled at Radford University where she earned a bachelor’s degree in business and marketing.
With energy, spunk and determination, she paved a path for herself in the field of sales and marketing and joined Bread and Chocolate in 2014 in the role of account manager, ready to forge relationships with our biggest clients while bringing in her own new accounts dealing with international foods and products. With her amazing sense of humor and good nature, there is not a challenge too big for Wenta.
Immediately after graduating from Northeastern University, Brooke relocated to Washington D.C. with her new husband and arrived at Bread and Chocolate as a novice in food sales and marketing. It didn’t take her long to become one of the most successful account managers at B & C. With constant diligence in her search of new accounts and having her finger on the pulse of “what’s new” and “who’s new in town”, Brooke ventured out to create a large portfolio of clients that remain with her until today, eight years later.
Throughout the changes in her married life (having two children two years apart), Brooke continues her work at Bread and Chocolate on a part-time basis.