More than twenty-five years ago, Colleen Worthington rolled up her sleeves and built a baking empire out of her own kitchen, which provided a place for her kids to learn hard work, dedication, and creativity.

Together with her husband, Gary, the Worthingtons pursued their interest in scratch-made artisan breads by training at both the American Institute of Baking and San Francisco Baking Institute. They worked closely with Lehi Roller Mills to develop an exclusive flour mixture and located an ideal, traditional Italian hearth-stone oven. Their first bakery opened in Orem, Utah, in 1997, where they served European hearth breads. Within a few months, they expanded to offer a variety of sandwiches, soups, salads, and pastries. The café also sells a variety of home and seasonal décor.