Our story
A bakery, not a factory
My Daily Bread was started by Bruce and Dabriel Wills as a small, home-based business in Cleveland, Georgia in 1995 to make their mortgage payments. Over the next 20 years they went from being a home-based business to a locally known and recognized brand. In 2015 they started to think about retiring and decided to sell the business. For two years they waited on just the right person to take over the business they had built from nothing. In 2017, Leilani and Alan Vining, owners of Leilani’s Farm and Gardens, who were familiar with My Daily Bread through being vendors at the Farmer’s Markets they attended, decided it was too good of a business to let go by the wayside.
By early 2018, all baking operations had been moved from Cleveland to Dawsonville and a new chapter in the business began. The original owner’s son, Bruce, transitioned with the company and became the head baker under the new owners for a while. They hit the ground running and continued to grow the business.
In early 2022 the story came full circle, and it was time for Leilani and Alan to retire. The property that was occupied by the Garden Center, Farm, and Bakery was sold and the business moved into their basement and once again was a home-based business. This time to pay for flowers instead of a mortgage. In December 2024 all the gardening and landscaping was complete, and it was time to enjoy retirement full time. The business was shut down and put up for sale.
Far Out Foodz
Stephen Williams, owner and founder of Far Out Foodz LLC, was a long-time customer of My Daily Bread through a retailer in Suwanee, GA called Living Well Farmers Market. He sold his seasoning & rub products at the same store. It was through the store’s owner, Nora Lee, that Stephen first learned of the fate and closure of My Daily Bread. He found out it was for sale in March of 2025 and he got to work and along with his older brother Patrik, and another investor, they were able to purchase the company. On May 2nd, 2025, Stephen and a crew of 3 other able-bodied men showed up with a Ryder moving truck and loaded up all the equipment and recipes and drove it to a small 700 sq. ft. building in Hogansville, GA and began the long road of reviving the company back to its former glory.
By this point, Stephen’s mom, Pam Gurr, who has a natural talent for and rediscovered her love of baking, had become the Head Baker. After switching the company to all organic ingredients, removing seed oils & GMOs, started selling products for the first time in late August 2025. They continued to grow the business and on August 30th, 2026, they were able to move the business closer to their homes to Monroe, GA, to a 1,500 sq. ft. former Papa John’s location. Having been a food production facility previously, the new location came with all the amenities a growing bakery needs.
This location is where they operate today and is not open to the public.
Real ingredients
We bake using only real pronounceable ingredients. We never use fillers or preservatives.
No seed oils, non-GMO
We only use 100% pure Avocado Oil and we always avoid GMO ingredients.
Frozen, not preserved
We freeze our products at the peak of their freshness to guarantee they arrive to you as fresh as possible leaving you with the most time possible to enjoy our products.
Flour Transparency
We currently offer 3 loaf breads that are made with USA-grown wheat that we grind in-house and for the rest of our products we use King Arthur organic flour.
Nothing to Hide
We list the full ingredients and all possible allergens on every product so that you know exactly what you are eating with no surprises.