Matt Boosalis left a career in corporate banking to follow his passion and opened Boosalis Baking across from Lexis Nexis on St Rt 741 in Miami Township in the winter of 2008. He moved the store to Cross Pointe Shopping Center in 2014. Matt is especially proud to tell us that his “breads, muffins and scones are baked fresh daily, with only 100% natural ingredients and no preservatives. Our Croissants and Danish use European Butter which is richer than domestic butter. The extra expense is worth it when you taste the flavor and flakiness of these offerings,” he continues.
You can also stop in for a panini-style sandwiches made with various meats and cheeses and chef’s salads with house-made buttermilk-dill dressing, or place a catering order for breakfast, boxed lunches, or dessert trays. Central Perc in Oakwood and Table 33 downtown also feature Matt’s products.
Below you’ll see Matt’s answers to DaytonMostMetro’s 10 questions:
What is your favorite ingredient to cook with?
On the Bread side: Flour. It requires time and attention when developing bread dough. Too much mixing, not enough rest, hydration and temperature can impact the result. Bread making really is similar to the art of wine making but on a shorter time line.
On the pastry side: butter! Everyone knows what great taste it yields but its ability to create spectacular levened croissants and puff pastry provides a taste experience few ingredients can match.
What ingredient do you dread?
I am cautionary with regard to spices. Too much and an item gets taken over with tht taste. Too little and its intended impact is not present.
What’s your favorite dish to make?
Foccacia Bread is the biggest challenge. Authentically done, you swear the dough is never going to become bread, it is that soupy with liquid. But giving it enough time and attention it becomes a wonderful delicate loaf.
What’s your favorite pig out food? When really hungry and driving around making deliveries or just doing errands, I can wolf down an entire baguette no problem. A good baguette has a crunch exterior and soft inside. It should have subtle nutty and sweet flavor.
What restaurant, other than your own do you like to dine at in the Miami Valley?
C’est Tout in Oakwood has long been a favorite since I moved here. Chef Dominique puts so much work and care into his presentations and it shows. And every couple of weeks I end up at Dewey’s Pizza down on Brown Street.
What’s your best advice for home chefs? 
For bread, don’t use too much flour. Give the dough enough time and it will eventually come together.
If you could invite any 4 guests to a dinner party who would they be and why?
Anyone of my four family members including extended family. Their truely is something bonding about “breaking bread” with another. Doing so with family just reaffirms the close bond that already exist.
Who do you look up to in the industry and why?
Bakers on the whole are very generous with sharing with other bakers. Perhaps that is because there are so few people who want to enter into a field that demands so much of you. In particualr I admire, Willard Combs of Western Reserve Bread Company in Chagrin Falls. Over the years he has shared a lot with me and followed a similar route, leaving behind a corporate job to do what he loves.
What do you do in the Miami Valley on a day off?
I make sure to attend the festivals like Oktoberfest and the Italian Festa. and of course I like to visit with my sister and brother-in-law and nephews.
Share a kitchen disaster, lucky break or other interesting story:
Years ago in California when I was just getting the baking bug, I would frequently volunteer to bake breads for my church. This would give me a chance to use a larger kitchen and do it on more profession scale. One day I was to bake 200 loaves for an event. But since their kitchen was getting some work done, the church arranged for me to go to another church and work. I went on the appointed day and time. I was a bit mystified why they were not very recepeptive and in fact, had no expectation of my arrival. It was only well after baking I realized I had gone to the wrong church and used the wrong kitchen. Moral of the story: if you act with confidence it can take you a long way.
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