Today we’d like to introduce you to Matthew Foley.
Hi Matthew, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
I grew up surrounded by the smell of freshly baked bread and the rhythm of a busy bakery at Bit of Swiss Pastry Shoppe. My parents, Pat and Tim Foley, met in culinary school and spent their early years cooking in San Francisco and Chicago before settling down to own and operate Bit of Swiss for over 40 years. It was more than a bakery… was part of our home.
Some of my earliest memories are of early morning and overnight shifts in the bakery during high school and college breaks. My parents didn’t believe in idle hands, they put me to work, and I loved it.
I went on to study Business and Hospitality at Arizona State University, with the goal of learning how the best restaurants/companies in the country operate. After graduation, I worked with at Four Seasons Resorts Scottsdale and Maple & Ash in Chicago — both high-end, high-volume, chef-driven restaurants where seasoning is always spot-on and attention to detail is non-negotiable.
After years of learning from the best, I knew it was time to bring my experience home. Today, I’m proud to be part of the next chapter at Bread+Bar, where we strive daily for high quality food and service.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
When we first opened Bread+Bar, the plan was ambitious..breakfast, lunch, and dinner every day. It meant long hours and constant transitions between shifts. Over time, especially through the pandemic, we adapted. Today, we focus solely on dinner service, but those challenges shaped us. During COVID, we introduced “family meal” packages…affordable, abundant meals designed to feed anywhere from one to eight people. Each came with an appetizer, salad, entrée, and always dessert. They were a way to bring comfort and connection to families in a difficult time.
One year ago, I faced the hardest moment of my life: the passing of my father. He was more than family—he was a pillar of this community. For 40 years, he owned and operated Bit of Swiss Pastry Shoppe, and 14 years ago, he opened Bread+Bar. His impact is lasting, not only through the food he created but through the countless employees he mentored and guest interactions.
His legacy pushes me forward. I work harder now, striving to bring out the best in my team….whether in the dining room or the kitchen. I’m always honoring the lessons he taught me. The recipes he perfected will never fade from our menu, and his spirit lives on in every dish we serve.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
Bread+Bar is a family-owned restaurant, and while our roots are personal, we extend that same sense of care and connection to our team. One of our core values is to HAVE FUN! We believe that creating a vibrant, engaging environment for both staff and guests is essential to what we do.
Our team is encouraged to connect with guests and contribute to a memorable dining experience. Bread+Bar is more than just a workplace; it’s a place to grow, collaborate, and learn in a supportive, team-oriented setting. We’re proud to have several key team members—across both the front and back of house—who have been with us for over 12 years. Their dedication and passion are at the heart of what makes Bread+Bar special.
Bread+Bar offers an outstanding Happy Hour from 4–6 PM, featuring six specially selected items for just $6 each. It’s a great opportunity to enjoy high-quality food and drinks in a relaxed atmosphere.
Our space is also well-suited for hosting events such as baby showers, rehearsal dinners, and business gatherings. We offer a semi-private area that provides the perfect balance of intimacy and ambiance for special occasions.
To better serve our community and expand our catering capabilities, we recently added a dedicated delivery and catering van. This allows us to bring the Bread+Bar experience to offsite events, including weddings, private parties, and corporate functions.
Is there a quality that you most attribute to your success?
I’ve learned that patience and planning ahead are everything in this business. Whether it’s training a new employee or handling a sudden power outage, change is constant good and bad. The key is adapting quickly and managing challenges the right way. Great things don’t happen overnight; they take time, consistency, and resilience.
Contact Info:
- Website: https://www.breadbarbh.com
- Instagram: @breadbarbh
- Facebook: @breadbarbh
