Matt Funiciello has been the owner of Rock Hill Bakehouse and Rock Hill Cafe since 1991. He and his crew have been baking the wonderful naturally-leavened hearth breads they are famous for more than 30 years. Noted food critic, Jeffrey Steingarten, called Rock Hill Bakehouse “the paragon of purism” and New York Times food maven, Mimi Sheraton, wrote that their Rye is the best on the East coast, bar none. Rock Hill has been included in bread books by the likes of James Beard, Bernard Clayton and Julia Child.