Anton “Tony” Schabas was an Austrian pastry chef who became a cook on a German cruise ship.

The young man crossed the Atlantic to America several times but was never allowed off the ship in New York. So one day at port, he decided to grab his belongings and jump off the boat.

He eventually got a job at the Waldorf Astoria creating delicious breads and ornate cakes with handmade candies.

Tony’s rye bread was so good that John F. Kennedy once called it the best rye bread he’d ever tasted and had loaves of it shipped to the White House after he took office.

Today, his great-grandson Matt carries on his legacy of the joy that can be found in really good food and warm hospitality.