Jane Kenny & Bill Malatesta | Bakers & Owners
We did not start our careers as bakers. I was a Mechanical Engineer specializing in structural dynamics. Jane was an Operations Manager at a brokerage firm in Boston managing about 30 people. The pivotal moment came when for the Christmas of 2000 Jane bought me a bread machine. That was the beginning of my interest in the techniques and science of bread baking.
Jane and I took professional level training from Certified Master Baker Jeffrey Hamelman at the King Arthur Baking School. At first it was just a hobby level of interest. But bread baking became an obsession as it struck home with memories of very wet and slack Italian style doughs that I knew as a child. Doughs that my Grandmother ( Anna Rosa) and Aunt Fanny would make. Both of whom took great care of me after my mother (Anna Rosa) had passed away. The lure of the bakery, the physical challenge of the work, the aromas, and the happiness I knew a good loaf of bread brought to people was all beautiful to me. At the end of the week I knew I wanted to be part of this trade that was so rich in history and tradition. I signed up for the second week and Jane followed with an intensive Pastry training course with Jeffrey.
When Jane and I first opened Annarosa’s we wanted a clear definition of what success meant to us. We agreed our definition of success is and will always be the quality of our product not the quantity of sales or the size of our bank accounts. This definition requires that we reach for exceptional quality in our breads and pastries in order to succeed. That said we believed that if we succeeded as we defined it people would come.