Amy Scherber, owner of Amy's Bread, is known nationally for her commitment to making hand-made, traditional breads. After graduating from St. Olaf College in Minnesota, she began her career in marketing in New York City, but after three years in the business world, realized a passion for cooking and baking. She attended culinary school at New York Restaurant School, then worked as a line cook and pastry cook at Bouley restaurant. To learn more about bread, Amy trained briefly in three bakeries in France, then returned to NY and baked bread at Mondrian Restaurant before launching Amy's Bread. The bakery opened in 1992 in a small storefront on Ninth Avenue (Hell's Kitchen) and has received rave reviews. Amy's Bread has been featured in the NY Times, New York Magazine, Time Out N.Y., Gourmet, Food and Wine, Bon Appetit, La Cucina Italiana, Wine Spectator, Crave NY, and many others as one of the top bread bakeries in New York, and the U.S.

In 1996, Amy expanded to a second location in the Chelsea Market where you can watch workers through the glass storefront as they mix, shape and bake the bread. In 1992 the staff numbered only 5 workers, and has grown to over 100 employees today. Amy's Bread delivers delicious breads and rolls to more than two-hundred restaurants and stores in New York daily. Amy also has three retail cafés, her first two locations, plus a store in the Village, which opened in February of 2005. Her cafés offer a full line of breads, sweets, cakes, sandwiches, and salads, plus cappuccino and other beverages.

Amy and her co-author Toy Dupree have a new cookbook, The Sweeter Side of Amy's Bread, published by Wiley and Sons, and their bread cookbook, Amy's Bread, will be re-released in December of 2009. The 2008 Zagat Survey of Restaurants ranked Amy's Bread very highly with a rating of 23 for food and as one of the Best Buys in NYC, while the Zagat Marketplace Survey for 2009 gave a 27 for food—top in the baked goods category. The bakery was also chosen to have “Best Bread in NYC” in 2003 by the readers of Time Out N.Y.

Amy is on the Advisory Board of the Bread Bakers Guild of America, and formerly on the board of Women Chefs and Restaurateurs. She has appeared on the Food Network on the Baker's Dozen, Emeril Live, and on many other television cooking shows. She teaches baking for home bakers at local culinary schools, and to professional bakers elsewhere including Japan. Amy was selected in the "40 Under 40" Rising Stars in Business by Crain's New York Business in 1997. She was featured in Entrepreneur Magazine as one of their 30 rising business owners for the year. In 1999 Amy was selected as New York Woman Business Owner of the Year by NAWBO (National Association of Women Business Owners.) In May of 2001 the Professional Women’s Exchange, NY honored her as Woman of the Year, and she was selected as NOW--New York’s Woman of Power and Influence for 2001. The James Beard Foundation has nominated Amy twice as Pastry Chef of the Year. Amy also received the Women Chefs and Restaurateurs Golden Bowl award for Best Baker or Pastry Chef of the Year in 2003. In September of 2005 she was honored by Wayzata High School as the distinguished alumni of the year. Amy's Bread has been selected as one of 60 Blue Ribbon small businesses in America by the U.S. Chamber of Commerce for 2006. The bakery celebrated its “sweet 16th” anniversary in the summer of 2008.