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.
It’s the latest craze in easy fundraising idea’s that benefits the restaurants, the local nonprofits and makes it easy to give in tough economic times. A charity partners with an area eatery to promote guests to patronize a business on a certain day and in return for using their contact list to drive traffic in, the restaurant will make a donation to the nonprofit. 
As part of Miami Valley Grown’s first ever Local Food Week, a screening of Fresh will take place on Thurs, October 8th at 8pm at the 2nd Street Market.
Nordstrom has grown from one Seattle shoe store into a nationwide fashion specialty retailer with renowned customer service, generous size ranges and a wide selection of the finest apparel, shoes and accessories for the entire family. Known for its wide aisles, use of back wall displays, tasteful fixturing, seating for shoppers and its trademark live piano players, Nordstrom epitomizes specialty retail department store shopping. We’ll get to see for ourselves when Nordstrom opens a store at
It’s been called “Dayton’s party of all parties” and is one of the most talked about events in all of Ohio. Benefiting AIDS Resource Center Ohio, 
Join 
All of us have at one time or another experienced hunger. We’ve all craved a midnight snack, wanted something salty or needed some chocolate. But there’s a big difference between trying to satisfy a brief craving or stomach growl and wondering where your next meal will come from.
job takes her around the country training, educating and entertaining both consumers and industry people about the nuances of all things whisky. Cheryl says her sincere hope as a Master of Whisky is, “to help others acquire their own understanding and personal appreciation for whisky which will enrich their lives” as it has hers.
Come out and support local media and your first amendment rights as DATV presents the “Media That Matters Short Film Festival” on September 17th at 7:30pm, at the Neon Movies in Downtown Dayton. I went to this event last year and it was a really good time, the short films were very well done and really made you think.. well worth the price of admission to see these amazing short films.
You’ve heard them on the radio, tv and even the newspapers have gotten into the discounted restaurant gift certificate business. You might wonder if these deals are legitimate. They are! In exchange for the promotional value the eateries get from the advertising of these products, you get double your money’s worth in certificates. The most common offer is two $25 certificates for just $25, plus a couple of bucks for shipping and handling. Most are valid for about six months.
Enter the area’s first “Fake-Off” Contest in conjunction with the Little Art Theatre screening of Julie and Julia. The event begins 0n Friday, Sept 4th with “Cocktails with Julia” at 6:30pm at the 