An operator first.

He grew up around a family business. He didn't get handed one.

Henri's was founded by Anthony's great-grandfather. By the time the business could change hands, it belonged to his great-grandfather's five grandchildren — and it wasn't going to be given to anyone.

It took Anthony four years to put the deal together — negotiating, financing and pushing until he finally bought the business outright in 2016.

Ninety days after closing, the building Henri's had baked from for generations was sold and demolished. He kept the brand, the recipes, the people and the customers — and had to figure out everything else.

Since then, he has transformed Henri's into a growing multi-location operation — recognized on the Inc. 5000 with 73% three-year growth — added Galla's Pizza, and now serves as President of the Retail Bakers of America.

His perspective is different because he looks at a food business as an operator:

• How are the numbers?
• How are the people?
• Can the experience be replicated?
• Can management operate without the owner standing there?
• Can another location actually make the company better?
• Is growth producing more profit — or simply more complexity?

That's the work he writes and speaks about: the operator's side of food, the part that determines whether a great product ever becomes a great business.