My Story
From Poland to Des Plaines — baking a dream into every loaf
I’m Sebastian Nowak, the hands and heart behind Chef SEBA Bread. After 33 years in America and 31 years in the car business, I followed my passion and built a micro‑bakery powered by an 8‑year sourdough starter and the fifth ingredient: love.
The American Dream Behind Chef SEBA Bread
My journey started in Poland and brought me to the United States more than three decades ago, chasing the American Dream. I arrived with determination, a love for people, and a belief that honest work could build a beautiful life.
For 31 years I served customers in the automotive industry — beginning as a porter and growing through every role: salesman, finance manager, sales manager, finance director, general sales manager, and general manager. Those years taught me leadership, integrity, and care for community.
About eight years ago I began nurturing a simple jar of flour and water — my living sourdough starter. It became a symbol of patience and growth, and the heart of Chef SEBA Bread in Des Plaines, Illinois. Today I bake artisan sourdough breads, rolls, and pastries with organic flour, Himalayan pink salt, and time‑honored methods. The final ingredient in everything I do is love.
“Good bread — like life — takes time. It rises, it rests, it transforms.”
Neighbors and friends have carried my loaves around the world — my bread has now been shared in 36 countries. To me, that’s the proof that real bread connects people everywhere.
Work & Baking Timeline
What Makes Chef SEBA Bread Different
Every loaf is hand‑crafted with patience and purpose. We use organic flours, Himalayan pink salt, and a slow fermentation that brings deep flavor, a crisp crust, and a soft, airy crumb.
Custom orders • Events • Wholesale inquiries welcome