The man behind Rob and Son’s Bakehouse began his cooking career in 2010 after realizing that the last 6 years he had spent working in computer programming were not as fulfilling as he had hoped. Pastry Chef Robert Sharpe decided to make a career switch, and after spending a few years learning the ropes as a line cook at a fine dining restaurant in Pittsburgh, PA, he moved to New Jersey where he worked in the pastry kitchen for several years at Jockey Hollow Bar & Kitchen. This is where Robert discovered his true passion, craft pastry making.

In 2018 circumstances took him to Toronto, Canada he used the opportunity to delve further into the world of baked goods. He worked and staged across several different bakeries finally landing at Robinson’s Bread, whose Seeded Multigrain Sourdough bread was named one of Toronto’s “Best Breads” by Toronto Life magazine in 2018.

The culmination of this journey has brought Robert and his family to Woodstock, Maryland, where Rob and Son’s Bakehouse was born. Robert looks to bring the knowledge and experience he has gained over the last 13 years to bring simple, straightforward baked goods to the area that utilize the amazing local flours and ingredients that can be found in Maryland and its surrounding areas.