One of the great pleasures of my job is that I get to work at our
Restaurant Support Center. By far the most interesting area of the
building is the comissary and test kitchen. This is where all the
“magic” happens. I thought it would be really interesting to ask one of
the very few people who actaully know the recipe to our famous Olga
Bread Scott Jordan, what it is like to be privy to such a secret. He
wrote me back with the following story:

It all started about ten years ago for me. I had been
working as a manager’s assistant at the Restaurant Support Center It
was a lot of hard work but it exposed me to many of the behind the
scenes operations of the restaurant business and that was interesting.
It was a good job but not a great job. Then one day that changed.

My boss notified me that we needed to have a private conversation.
“Oh great” I thought. “I’m no fool. I know these things rarely have
happy endings.”

I wrapped up my immediate task and was led into his office. One hour
later I was a changed man. I had been given a secret. Normally when I
think of secrets I invision stuffy boardrooms, hush conversations in
corners and politicians whispering in one and others ears. Not exactly
the kind of secrets I would really want to know, but what I learned was
nothing like that.Sure I would have to keep my knowledge to myself but
in so many ways it was really meant to be shared. I would now be
responsible for making Olga Loizon’s secret recipe bread. That’s right,
from that day forward I knew the secret recipe and I was honored.

Today I continue to take great pride in making great bread for a
great company. Keeping the secret hasn’t been all that hard mostly
because I get to share it with all of our guests a little bit every
time they take a mouthwatering bite of their favorite Olga!

I owe a lot to Olga Loizon and I bet anyone who has ever tried our
secret recipe bread would thank her as well. I for one can testify that
Olga’s secret recipe bread is one secret worth sharing!

Scott Jordan

Once I read that I knew I had to share it with all of you. It really
is something that after 40 years of business there are still only a
handful of people who know what Scott knows but hundreds of thousands
who know how delicious our bread is!