Before starting Mikey’s, founder and CEO Michael Tierney attended The Culinary Institute of America, where he earned his degree in Culinary Arts Management. He went on to work in the kitchens of world-renowned restaurants, including The French Laundry in Napa Valley, California and Eleven Madison Park in New York. In May of 2014 at the age of 23, Tierney identified a white space in the packaged goods market, when he was unable to find a quality tasting paleo bread product. Tierney was able to finance the business and develop the flagship product on his own. Within a year, Tierney sourced commercial co-packers to manufacture the product and began selling Mikey’s to national retailers.
“My main objective when creating Mikey’s was to provide great tasting products that have a multitude of benefits,” said Tierney. “We offer products that aren’t just aimed at those with diet restrictions, but something with real ingredients that people would want to eat every day without sacrificing taste. From the muffins to bread to pizza to whatever we create next, everyone can enjoy something Mikey’s offers," says Tierney.
"I did not take a typical path to entrepreneurship. Or to baking. At 13, I started working in professional kitchens after school. That fanned the flames of my passion for cooking, so I enrolled at the CIA. Not Langley, the Culinary Institute of America. After graduation, I worked at The French Laundry in Napa and Eleven Madison Park in NYC, two of the world’s elite kitchens. It was amazing, but limiting. So I moved on to bring my love of great tasting food to a larger audience with Mikey’s." - Michael Tierney, Founder of Mikey's
Certified Paleo:
Grain-Free Gluten-Free: 
Keto Certified: 
