Behind every successful bakery, there’s a bread baker— behind Bountiful Bread’s legacy in the Capital District, there’s Noah Funiciello. “September marks 17 years!”, he says, smiling into his cup of coffee. His demeanor is calm and structured; the air about him bodes experience and a thorough understanding of how to effectively run the efficient and delicious ship that we all know and love to be Bountiful.
“When I first started we [Bountiful Bread] were so small. We were across the plaza in a space, probably a third of the size that we are in now. I started off as a Sweets Baker and held the overnight shifts. I would come in at 6pm and help the bread baker finish up his work, and then I started my day, well, night.” There is a lot that goes into running a bakery and café, that many of us who impatiently wait for gourmet breadsticks, beautifully-curated salads, and sandwiches that you dream about hours later, don’t fully realize. Noah has been one of the handful of Bountiful “lifers” that has helped this upscale eatery become what it is today. “The most important part of Bountiful Bread is the customer service. Above anything else, you want people to truly enjoy their experience. If they don’t— you’re not doing your job right.” This notion is a shared belief amongst both staff and management, and it’s evident that each employee does their absolute best to ensure that this principle is executed on a per-customer basis.
Beyond both breads and sweets, Noah became the Assistant Manager over two years ago and has helped Amanda Martin, Bountiful’s beloved General Manager, make the bakery and café the destination that it is today. “We honestly get people from all over the Capital Region—people travel to eat our food and that’s an amazing feeling. Our jobs collectively are to offer a dynamic and amazing experience— from the moment you enter our doors and beyond.” One of the ways that this is accomplished is through the dedication of the staff. “When I became Assistant Manager, Amanda was out as she just had her first child, and it was also the first week that we were open after our big renovation. For the first two weeks we were open I worked 12-13 hour days because I truly wanted the experience to be perfect for our customers. Together, as a team, we did it!”
With any career, the biggest differentiator between doing a good job and a great job, in Noah’s words, is motivation. “If you work hard, you will go places. Simple as that.” In the nearly two decades that Noah has been a part of Bountiful Bread, he has seen the community and company go through some huge changes. For him, this has only reconfirmed two things: “I love working at Bountiful Bread and I would to love to see us grow and add more locations!” When Noah isn’t working, he is spending time outdoors, with his awesome wife and his newborn
child. Come in and say hi today!