While living in a small village in Italy, Otto's founder Jamie was inspired by the daily ritual of locals picking up fresh bread from the neighbourhood café—a simple routine that stuck with him.

 

Years later, Jamie took a bread-making class with Giovanni Di Sarno, a Real Bread Campaign Ambassador. It was there he learned just how far removed supermarket bread is from the real thing—often packed with preservatives and additives. 

 

Determined to bring quality and tradition to his own community, Jamie invited Giovanni to become Otto’s consultant baker. With his guidance, the team was trained in traditional bread-making techniques, and Otto began baking sourdough and focaccia in-house.