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Nicolas Bernadi’s bread factory runs 24 hours a day, churning out organic bread, croissants, quiches—many destined for bakeries across San Francisco or the shelves at Costco. His goal is simple: scaling high-quality baked goods without ingredients that read like a long chemistry list. Healthy bread making at a large scale production. -- Quartz is a digital news outlet dedicated to telling stories at the intersection of the important and the interesting. Visit us at https://qz.com/ to read more. Become a member of Quartz, your exclusive guide to the global economy: http://bit.ly/2E7e7jB
