Feel-good Bakery Caters to its Staff

[Guest guest]

Feel-good bakery caters to its staff

For owner Joe Maher, the key to the best bread rises above what's written in

the recipe

[Reference to gluten-free bread/end of article]

 

Saturday, March 11, 2006

-- Story and photos by Stephanie Yao

 

Joe Maher insists his company, JoeBread Foods Co., is about more than just

baking bread. " It's a way of life. "

It's his employees, some of whom are developmentally challenged. It's his

recipes, which he has spent decades perfecting. It's keeping things upbeat

in the bakery, laughing as often as possible.

 

It started in 1970 when Maher filled Christmas mail orders from his West

Linn home. By 1982, he had sold his insurance agency to pursue the baking

business full time.

 

Today, and two expansions later, Maher produces more than two dozen gourmet

breads, from Joe Cracker Jalapeno Cheese to Poppy Wheat Berry Rolls. He

works year-round to supply 190 stores scattered across 23 states.

 

Along with dough for his creations, Maher tries to raise the self-esteem of

employees referred to him by mental health agencies. He wants to give them a

chance to succeed in a work environment.

 

Maher has 19 part-time and one full-time employee, not all of whom have

developmental issues.

 

" All he expects from us is our best, " explains Todd Cooper, 40, who was

diagnosed with schizoaffective disorder and has worked at JoeBread for 11

years.

 

Cooper looks forward to Tuesdays, when he drives his Honda Civic, which he

calls " Smiley, " to work in Southeast Portland. He treats himself to lunch

and DVDs with the money he makes working those six hours each week.

 

On this day, Cooper and four others fall into the rhythm of placing loaves

on a conveyor belt for slicing, wrapping each up in plastic and twisting it

closed. Words are hardly needed as the veteran crew hums along.

 

" I've never worked for anyone, " says Maher as the crew works. " So I decided

I'd treat employees the way I would want to be treated. "

 

Maher, 75, survived liver cancer last year and now wonders: " How do I exit?

How do I still provide for the continuation of this business and employment

for these special people? "

 

While he tries to figure that out, he's still working. He's formulating a

gluten-free bread that he promises will be the best you've ever tasted.

 

-- Story and photos by Stephanie Yao