Hi there! My name is Matt Teodori, a musician by training, who discovered the joy of baking bread in 2015.

That year, my wife, Natalie, and I moved to Urbana, IL for Natalie to go to graduate school. We’d host friends for dinner, and I’d beg Nat to make bread AND a dessert, which is too much when you’re in graduate school, you know? So, to fill a need and connect with my Italian roots, I started baking through Carol Field’s The Italian Baker. We moved back to Austin in 2017, and the baking kept on going. In fall 2023, hand to hand bakehouse was born in our Colony Park home.

At its core, hand to hand is all about making bread for YOU, not just making bread.

Everything is baked to order. The joy for me is in knowing that what I’m making is for someone in particular (and their family/friends).

Our three core ingredients are the best we know of: Barton Springs Mill flour, Redmond Real Salt, and filtered water.

hth is a bread-first bakery. This is my true love. On a typical week, you’re likely to find an affordable sandwich bread on the menu, a somewhat fancier sourdough offering and something on the sweeter side.

New menus usually come out on Friday, orders close Tuesday and baking happens Thursday - Saturday.