Jonathan Robins is the President of Jonathan Robins Bakery (JRB) based in Tempe, Arizona. Originally from Johannesburg, South Africa, Jonathan immigrated to the United States in 1987. He completed a Bachelor’s of Science in Business Management in 1991 and purchased a small bakery in Phoenix in 1992, the same year that he became a United States citizen. JRB has grown from a bakery with one employee in 1992 to over sixty employees today. JRB is a supplier of high quality, unbaked frozen and fully baked products to hotels, restaurants, food services, grocery and specialty stores, hospitals and distributors. Jonathan’s training includes a three-year apprenticeship with a French baker, formal training from American Institute of Baking (AIB) and The San Francisco Baking Institute (SFBI) and on-the-job training. Jonathan has always felt that the quality of the product is of the utmost importance. Jonathan Robins Bakery uses fresh herbs in their breads, European chocolates and 100% butter in their cookies, muffins, scones, puff pastry, danish, brioche and croissants. The bakery’s goal is to always make the most natural and preservative-free product. Jonathan values his customers and feels that his bakery is an extension of his customer’s kitchen.
When not at the bakery, Jonathan can be found at home always trying out the next new dish with his family. When he is not in the kitchen, he enjoys biking, gardening and traveling.
Brandy grew up in small Midwestern town and worked in Restaurant Management after high school. Six years later, moved to California with her best friend to see what it was like to live somewhere new. After a few years in California, she moved to Arizona and began working in the office at a bakery. During the next 8 years, she became more involved with other aspects of the business. Brandy began working for Jonathan Robins Bakery in 2013 and is probably never going to leave.
Outside of work Brandy is interested in farming. She and her husband also enjoy fishing, camping and hunting.