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Fornax Bread Company on the rise

Publication: West Roxbury ~ Roslindale Bulletin
Issue Date: June 7, 2007
Justin A. Rice
Staff Reporter

ROSLINDALE- Kimberly and Chris Fallon have their dog Koya to thank for their Roslindale Village bakery and by extension, maybe even for winning this year’s Roslindale Village Main Streets Business of the Year award.
The couple moved to Roslindale approximately 10 years ago to be close to the dog friendly Arnold Arboretum, where several of their new neighbors told them that having a bakery in the square was long overdue.
“We previously lived in JP, stumbled upon Roslindale… and just kind of fell in love with it,” Kimberly, 44 said, “we felt like it had a lot of potential and there were great little businesses around. We just felt if we built something, people would come.
“We would meet everybody in the Arboretum who would say ‘I would love to see something in the square where I could get coffee.’ We got feedback from people and we felt like it would work.” And they’ve been giving back to the community ever since. Fornax Bread Company (27 Corinth St.) won “Business of the Year,” but they might as well have won “Volunteer of the Year.” The bakery donates bread to the Shattuck Shelter, the Dimock Shelter, the Pine Street Inn and a food pantry located behind their own store.
They also contribute gift certificates for one free load of bread for six months and have donated to the Boston Nature Center, Parkway Running Club, Healthy Roslindale, ESAC, ABCD Head Start, Earthworks, the Special Olympics, Socidad Latina and several local schools.
“We try to pay particular attention to [the schools].” Chris, 43, said “We donate any time people come in with fundraisers. Whenever there’s any kind of event, like the local Turkey Trot, we donate bread to runners. We donate when Santa comes and give coffee and pastries for firefighters. Pretty much when somebody comes in, and they have some kind of event, we usually try to donate when we can.”
Before opening Fornax, Chris, who is originally from Braintree, worked as a chef throughout the area. He has worked at such well known dining destinations as Harvest in Cambridge, the Four Seasons in Boston and former Rocco’s in the Theatre District.
At one point, the couple moved to Denver, where Chris continued his work as a chef and met a baker named Greg Bortz, who had been trained in San Francisco and Paris. Chris became Greg’s apprentice and learned the art of bread baking.
“He just really fell in love with it.” Kimberly, a Marlborough native, said of Chris. “It was more conceivable we could open a bakery than a restaurant, money wise. That’s when we concocted the plan to open a bakery and when we found Roslindale.”
Chris studied the area and conducted his own survey of the Village by doing a pedestrian count and traffic assessment.
“I just saw things were going have to push out a little bit, and this was the next stop,” he said of Roslindale.
He said he noticed the demographic was changing so rapidly that he knew the “old school Europeans” in the neighborhood would appreciate the high-end breads just as much as the new influx of up-and-coming young professionals would.
“Greg came out when we opened and spent the first week with Chris,” Kim said. “I remember the first day, they were just out in the street handling loaves of bread to everybody. He just wanted to get his hand in it again, to get the finesse back. It’s funny, because customers still come in and say, ‘Oh yeah, you give me a loaf of bread in my car.’ It’s hard to believe it’s been 10 years.”
But, as much as he likes baking, Chris misses the pulse of the kitchen and the different foods of his former life as a chef. In response, Fornax’s menu eventually expanded to include soups and sandwiches to go along with the artisan breads and pastries already being served. The owners, looking to the future, are even considering the idea of expanding again to include prepared foods.


Lola Spend Your Dough

Publication: lola Boston's New Best Friend, A Boston Globe Media Publication
Issue Date: April, 2008

Fornax was one of the first shops to reignite Roslindale’s business district when it was in decline. Locals have repaid it with their loyalty, and for good reason. At any of given time, there are variety of breads - Lola loves the garlic twist - plus cookies, scones, sandwiches, soups, and salads. Enjoy coffee or a meal at one of the mismatched Formica tables, which feels like sitting in a favorite aunt’s toasty, good smelling kitchen, Fornax Bread Company, 27 Corinth Street, 617-325-8852


Best dough for your dough

Publication: The Best Supplement to the Boston Phoenix
Issue Date: October 31, 2003

Yes, there are lots of fabulous bread factories out there. But not many can boast a recently renovated storefront, complete with cozy tables and chairs where you can sit, eat and take in the scenery. That’s where the Fornax Bread Company, in Roslindale Square, comes in. The café-like retailer offers dozens of fresh-baked breads, from Irish soda breads to rosemary bâtardes , that will serve as a the pièce de résistance to spice up any meal – all  for low, low prices ( $1 to $3, depending on the loaf). The company’s doughboys and -girls roll out a counter full of delicate and delicious pastries, too. But the real treats can be found in Fornax’s expanded menu, from which you can order substantial sandwiches, like ham, Brie and tomato, on specialty breads. Salami, Swiss and smothered onions, Roasted eggplant and bell pepper. Sound tempting? It should, and so should the bottom line: less than $6. Who says all fabulous bread makers are alike?
Fornax Bread Company, 27 Corinth Street, 617-325-8852


Table Hopping: Fornax Bread Company

Publication: Boston Sunday Globe
Issue Date: June 4, 2006

Fornax Bread Company
27 Corinth St, Roslindale
617-325-8852

My Grandmother chewed crusty Italian bread to keep her teeth strong (she still has them at 94), so fresh bakery bread was high on my hit list, Fornax didn’t disappoint. I took home a thin, crusty white bread called sfilatino, which was shaped like a baguette but, to my pleasure, was so tough I had to flex muscles to rip it apart. Fornax’s sandwiches looked so good I also ordered a roasted veggie on multigrain bread. Brimming with caramelized onions, bell peppers, roasted eggplant, and hummus, it was as chewy and flavorful as I’d hoped. ($7)