Bakery Resource Consulting
Peter Nyberg 
Turning challenges into opportunities
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Peter Nyberg - Bio

Peter Nyberg has been a professional in the baking industry for more than 20 years.  He has worked with a wide variety of companies, from small, independent start-up bakeries to large bakery manufacturing operations. He is a graduate of L’Academie d’Cuisine in Bethesda, Maryland, where he received his French culinary degree.  During his time there, Peter completed an externship at the Occidental Restaurant in Washington, DC under the tutelage of renowned chef Jeff Bubin (Vidalia), and created breads for Jean Louis Palladin’s restaurant at the Watergate Hotel.


Peter began his professional career in artisan breads at Marvelous Market in Bethesda, MD.  In 1992, he was recruited as head baker to open Empire Baking Company in Dallas, TX and later became their general manager. From there, Peter went to Atlanta to work for the Buckhead Bread Company, part of the Buckhead Life Restaurant Group (Buckhead Diner, Chops, Atlanta Fish Market).  In 1995, Peter was once again recruited for a start-up venture. Together with Phil Romano (Fuddrucker’s, Romano’s Macaroni Grill) and Brinker International, he opened EatZi’s Market & Bakery, a chain of high-end bakery and gourmet take-out markets, headquartered in Dallas.  Under Peter’s leadership, EatZi’s 800 square-foot, all-scratch bakery, which produced 45 different artisan breads and more than 100 pastry products at their flagship store, generated $200,000.00 in monthly sales.  Out of the 2,000 EatZi’s customers per day, nine out of ten customers bought a product from the bakery.


After nine years at EatZi’s, Peter relocated to Vancouver and opened MIX the Bakery, which received 1st Place in The Vancouver Courier’s Readers’ Choice Awards in 2004, and again in 2005, 2006 and 2007.  Most recently, Peter worked as senior bakery coordinator and research and development for Whole Foods Market in the North Atlantic region. In 2007, he was awarded the national corporate “ Top New Program Award ” for creating the company’s first international, in-house scratch bread and pastry program at the Kensington store, located in London.

Currently, Peter is owner of Hearth Wood Fired Bread in Plymouth, MA. as well as an adjunct instructor at Johnson & Wales University in Providence, Rhode Island in the College of Culinary Arts International Baking and Pastry Institute. 

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