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Paul Stitt, M.S. (Biochemistry, University of Wisconsin), founded
Natural Ovens Bakery in 1976 because he saw a need for fresh, satisfying
bread. Today, 30 years later, we still provide the same quality
ingredients not just to bread, but to our bagels, buns, muffins,
cookies, granola bars and cereals.
Natural Ovens Bakery
