Tasos Katsaounis,
Founder & CEO

Tasos was raised in North Texas and is first-generation Greek-American.  As the eldest in an immigrant family, he was taught by his mother at the young age of 10 how to bake his Yiayia’s bread recipes in their home kitchen. The Katsaounis family established their roots in Dallas, Texas, where they owned a Bar and Grill and Tasos had an initial taste of the hospitality industry.

While Tasos helped with the family business, he began his career in consulting, tailoring his focus on Learning and Development and Change Management.  After a nostalgic conversation among the family about his father-in-law’s fresh baked Greek bread, Tasos was inspired to step back into the kitchen and re-invigorate the recipes his mother had taught him as a child. A single loaf of bread quickly became a hobby, which evolved into an obsession. Before he knew it, Bread Man Baking Co., named by his then 6-year-old daughter Alexandra, was growing organically and gaining traction among the community. After some time in a local Houston commissary kitchen, where he produced for his first customers, Tasos left his 21 year career in consulting to build Bread Man Baking Co. into an independent commercial bakery.  Today,  Bread Man Baking Co. has partnered with some of the country’s top chefs, hotels, and grocery retailers.

Drew Gimma,
Director of Operations

Drew began baking at the age of 20 in Connecticut where he was born and raised.  After 4 years of working with a growing company he moved to New York City to gain experience working in a variety of bakeries, eventually landing at Sullivan St Bakery with Jim Lahey.  One year after joining Sullivan St he joined the team at Thomas Keller’s Bouchon and Per Se where he spent 3 years, becoming Sous Chef for his final year.

In 2013 he moved to Houston, TX to open Common Bond with Roy Shvartzapel as the Head Baker which offered him his first chance to create his own bread program and explore new techniques and expanding his usage of whole grains. In 2017 he joined Bobby Heugel and Justin Yu to help open Better Luck Tomorrow.  In 2018 they began discussing opening a restaurant that eventually became Squable which opened in April of 2019 where Drew was co-chef with Mark Clayton serving rustic European fare with American influence that placed a focus on bread that is often undervalued and underutilized on menus. He joined Bread Man Baking Co. in the fall of 2020.

Jess DeSham Timmons,
Sales Manager

Jess DeSham Timmons is the Food Service Sales Manager of Bread Man Baking Company. She attended the Culinary Arts program at Art Institute of Houston, and her career in the restaurant industry has spanned over two decades as the former Corporate Operations Manager at Landry’s, Inc., President of The Republic Country Club, Partner at The Caboose BBQ, Chef and Partner at Cherry Block Craft Butcher and Kitchen, and Owner/Chef of Camellia Monday Consulting. Her cooking style is quintessentially Texan – straightforward and honest with a big personality.

She is also a founding Member and part of the Advisory Board of Foodways Texas, which is a group that is committed to preserve and record the history and rich culture of food in Texas. Jess is also part of the culinary volunteer team for I’ll Have What She’s Having, an organization that raises community awareness and funds in support of healthcare for underinsured hospitality family.

Jess and her husband Johnny have two young men, Cooper and Carson, that are avid competitors on the baseball field. When you don’t find her in a restaurant, she’s likely in the bleachers somewhere along the Gulf Coast.