It’s not just bread!  The aromas of freshly baked bread permeate the air as you step inside this cozy little bakery at 705 E. 3rd Street.  [Editor’s note: This building has a long history as a bakery. It was the home of  Roma Bakery for many years.] If you would like something different to delight your taste buds, step inside and peruse the menu.  A friendly greeting and a smile from one of the employees will welcome you and can help you make a decision.  There are so many tempting varieties.  Baguettes, focaccia breads, croissants, turnovers and breads of ethnic authenticity in addition to the “regular” rolls really present a dilemma.   From France, Italy and the Mediterranean your choice will not be easy.  
The name “A Toast To Bread” originated from Merv’s daughter when she was 11 years old.

Mervyn Hough, proprietor of “A Toast to Bread” is our choice for Dayton’s Bluff first business entrepreneur to be interviewed in the “ Beacon.”  Living in the Summit Avenue area, he outgrew his original business location in the Ramsey Hill/Selby district after 10 years.  He decided to move to Dayton’s Bluff because of the  historical nature of the neighborhood that he admires.   The geographic location, being close to the freeway and close to downtown, was another consideration. Bus transportation is available for the employees, 27 at present, most of who live in the neighborhood.  90% of his business is a wholesale clientele.  Lunds, Byerly’s,  Kowalski’s, 20 Cub stores and some restaurants make up this unique enterprise.

Originally from Washington state, Merv grew up in Northern Minnesota. He served in the Peace Corps from 1967 - 1970. He met his future wife in the Philippines.  His previous interest in food blossomed with the influence of his mother-in-law who had a small restaurant business in the Philippines.  He taught in the St. Paul Public School System for special education (high school drop-outs).  His passion for historic preservation in the Ramsey Hill district and Dayton’s Bluff naturally progressed and today he does some consulting in this area.  

“Establishing a wholesale business is a very slow process,” Merv reminisces.  With his wife, Marlou who is in charge of the marketing, their children Sara, Ramon and Salinee, the business was in good family hands.  They have 2 grandchildren, Miguel and Sidney.   One of his daughters in law is following in the family’s footsteps and is attending classes at the National Baking Center in New York City and the Culinary Institute in California.  

His dreams for the future is to have an “organic cake” business integrated into the present establishment.  Because of the short shelf life for organic foods, it will be quite an endeavor.   The “newness” of organic foods, (except for the restaurant Chez Pane in California which grows its own organic food) is becoming more popular with the general public.   The federal compliance to the identification of the ingredients (percent of organic content) must be strictly adhered to.  For instance, they don’t make an organic powdered sugar, the necessary ingredient in the production of cakes.  This will take a lot of ingenuity.  A new “name” has to be christened for the cake business - perhaps a grandchild will come up with something to keep the family tradition.

Merv’s personal favorite bread is pain pave.  It is a French white organic bread in the shape of a cobblestone.   He also suggests trying day old rye or whole wheat toasted and dipped in olive oil.  The French baguettes and Italian focaccia breads are always a constant favorite.  In addition, croissants, cookies, and muffins of all varieties are available.  Most of his creations come from his own recipes but he will integrate recipes of others with his own on occasion.  

Dayton’s Bluff is extremely lucky to have Merv.   Because our community is so rich in it’s cultural diversity, the entrepreneurship of Merv is valuable.  His enthusiasm and hard work present a mentorship for those who wish to start their own business and serve the community.  His business has provided employment for people living in the neighborhood thus perpetuating a permanent residency for those who are employed at his bakery.

Let us toast to the continued success of “A Toast to Bread.”