Flowers & Bread has the ability to customize your private event between our private Dining Room Upstairs and our downstairs floral and bread studios.
Our spaces are designed to host bridal and baby showers, rehearsal dinners, holidays, anniversaries, progressive dinners, and other celebrations as well as private classes, team building activities, and off-site business meetings.
Please submit the form below to receive more information about our event ideas and pricing.
Groups may choose to simply enjoy a meal together in the private dining space or to work together in the bread studio to bake artisanal loaves. Or they may choose the floral studio where an instructor will walk them though the steps of building a better bouquet or a lush floral necklace. They may gather around the wood-fired oven to make stretch dough and top pizzas. Many groups love to make doughnuts or quick-breads and homemade jams together. These are just some of the many options to choose from.
For our brides, we not only create shower events and rehearsal dinners, but also offer a DIY floral party package. The package includes private use of our floral studio to create their wedding flowers with the assistance of an in-house instructor.
Flowers & Bread is a chef-driven event space. We focus on fresh seasonal ingredients, wood-fire cooking, and creating unique experiences in each of our different spaces.
We believe the most memorable celebrations happen around the table. Our team will work with you to customize an event to celebrate your milestones your way. Our hands-on components add a special touch to your event. Groups are welcome to bake breads, make jam, cook at the wood-fired stove, build wreaths, or arrange flowers, etc.. The list is endless! All activities can be paired with a breakfast, lunch, dinner or refreshments. Let us know your where your interests lie and we can create a hands-on event just for you!
Learn more about our Executive Chef, Anthony Schulz.
Executive Chef Anthony Schulz began his restaurant career when he was just 16 years old, working for McDonald’s in his hometown of Mankato, MN. He spent 11 years with the corporation, working his way up to Restaurant Manager and perfecting his managerial and leadership skills under their world-renowned and rigorous training programs.
In 2003, Anthony left McDonald’s for culinary school, attending the French Culinary Institute in New York City. While in school, he worked for famed New York caterer, Tentation Potel and Chabot, preparing food for events at the Trump World Towers, Cartier Jewelers, and the New York Metropolitan Opera, to name a few.
Prior to joining Flowers & Bread, Anthony served as Executive Chef and General Manager for The Inn & Spa at Cedar Falls for the past two years (2015-2017), adding to the six plus years (2007-2013) spent previously at the Inn. While there he developed new menu concepts, wine and beer dinners, spirits dinners and an extensive wine and craft beer list, making it again “The” destination for dining in the Hocking Hills.
In between those two stops at the Inn, Anthony also held the same title at Rhapsody – Music & Dining, in Nelsonville, working under Master Chef Alfonso Contrisciani. While at Rhapsody, Anthony was also the Head Instructor at Rhapsody for culinary students attending Hocking College’s Culinary Program, for their practicum class.
Anthony also held the same title for Elements of Nature – Café, Inn and Spa in Southold, New York before moving to Ohio. While there, his restaurant received accolades from various local and regional magazines, including Edible East End and the Long Island Wine Gazette.
Chef Anthony has extensive knowledge in wine and food pairings, having studied under Master Sommelier Andrea Immer Robinson, and is passionate about using fresh, seasonal produce to create exquisite, gourmet food. He has served as a board member of Dine Originals Columbus, led numerous cooking classes and demonstrations for The Hills Market, The North Market, and the Ohio Home and Garden Show, and has made guest appearances on multiple Columbus morning news stations.
Chef Anthony continues to be featured in travel and dining publications like The Saturday Evening Post, Midwest Living, National Geographic, and most recently, Country Gardens Magazine.