Age Quod Agis. Do well whatever you do.
It’s about excellence. Excellence in ingredients, processes, our people, and our environment.
We strive to go the extra mile in order to provide our community with the best possible products that we can. Along the way, we enjoy the journey by working with local providers, crafting fresh and seasonal creations, following responsible business practices, and interacting with the people who make this possible — you.
Let us introduce ourselves...
(owner + bakery manager)
Education - BS in Mechanical Engineering from University of Arkansas (woo pig sooie!)
Work Soundtrack - NPR
Life Outside of Ethos - "It exists?"
(owner + marketing manager)
Education - 3rd Generation Richland Bomber + School of Hard Knocks
Work Soundtrack - BBC World Service
Life Outside of Ethos - Hanging out with Angela and our dog, Colmar
It all began when...
A bit flour, a pat of butter, and a little time in the oven, Angela's Sunday morning baking evolved into a communal offering. Wholesale pastries grew to a farmer's market bakery which graduated into a catering business. The business put down roots as a pizza bistro which adopted a creamery and matured into a trattoria. The organic process has allowed Ethos to connect with a diversity local patrons and to reacquaint the community with its own offerings.
We do what we do because of quality ingredients. We are proud to partner with with following providers to bring you Ethos' best.
Like to know more? Have a thought to share?
We always love to hear from our locals! Feel free to ask a question or comment by clicking the link below.