BTB: Zach TUrner
This week we introduce you to…
Zach Turner
Born and raised in Orange County, Zach has always called the area home. Long before he was Rye Goods delivery and wholesale manager, his earliest memories of food were shaped by family gatherings. Holidays meant full kitchens and even fuller tables, with his grandmother and aunts preparing feasts while his mom handled the kind of classic comforting home-cooked meals. Funny enough, despite being surrounded by all that cooking, he says he never baked or cooked growing up. Still, those moments left an impression of warmth, tradition, and the simple joy of feeding people.
He’s been part of Rye Goods for many years now, and his path to the bakery began with a nearly two-decade friendship with founder Sara. When the opportunity arose to join the team, he happily accepted. What started as a job quickly became something more meaningful. Over time, he’s watched the bakery grow from its earliest days operating out of Sara’s garage. Since then he has seen it shape into the community staple it is today. Those garage days remain his favorite memory, a reminder of the hustle, heart, and scrappiness that built the business.
“I've been extremely lucky to be a part of this journey.”
These days, he’s the engine moving quietly behind the scenes. His role involves sorting and delivering baked goods between all Rye locations and to wholesale accounts throughout the area. Each day is spent sorting bread and pastries for every shop, organizing wholesale orders, and coordinating bread donations. It’s detailed, physical, and hard work (less glamorous than shaping dough, perhaps) but just as essential. In a business where timing is everything, his consistency keeps the rhythm of the bakery steady.
“I think my biggest skill set is dependability and accountability.”
He shows up, follows through, and makes sure every loaf lands where it should be. He’s never skipped a day of work and is the go-to man for emergency delivery runs. Whether it’s a case of wine, extra eggs, or a missing baguette, he’s quick to respond and makes sure all shops have what they need daily.
He jokes that it’s the free coffee that keeps him coming back year after year (an Americano, always), but it’s really the relationships that matter most. His friendship with Sara is part of it, but so are the daily interactions with each shop and wholesale partner. Being the connective thread between locations gives his work a sense of purpose.
When it comes to the menu, choosing a favorite isn’t easy. Cinnamon rolls are top the list for zach, though they only appear a few times a year. On a regular day, he gravitates toward banana bread, lemon loaf, donuts, and the classic morning bun. The breakfast burrito is another staple. As for bread, the jalapeño cheddar loaf wins every time. Preferably toasted and finished with a spread of mango creamy honey from Holy Honey.
Days off, when they happen, are simple: sleep, eat, sleep again. After early mornings and full delivery routes, rest is well earned. His favorite season at Rye is when the holidays are over. After the rush and hustle comes a rewarding, quiet reset, and a chance to catch a breath for the whole bakery.
Behind every stocked pastry case and every wholesale delivery is someone making sure it all arrives fresh and daily. He may not call it a special skill, but Rye Goods runs a little smoother each day because he’s there. steady, humble, and always hard working.