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Q&A with Lion Tamer Bread’s Brian Dulisse

Business Decatur Food Metro ATL

Q&A with Lion Tamer Bread’s Brian Dulisse

Photo provided to Decaturish by Lion Tamer Bread

Photo provided to Decaturish by Lion Tamer Bread

Decaturish’s Q&A articles spotlight people and businesses of interest in the community. If you have someone you’d like to suggest for a Q&A with Decaturish, email [email protected].

Brian Dulisse, 54, started Lion Tamer Bread in Decatur in February of 2015. Dulisse, who lives in Oakhurst with his wife, Barbara, and their son, Alex, had been baking bread for years when he decided to leave the corporate world and bake bread for a living.

Q: How did you start baking bread?

A: I started baking at home in the late 1990s. Since the late 90s, it has been the golden age of books for bread baking at home. I started with [Charles] van Over’s “The Best Bread Ever,” then [Rose Levy] Beranbaum’s “The Bread Bible,” Mark Bittman’s “The New York Times” columns re: Jim Lahey’s “no knead method,” [Chad] Robertson’s “Tartine Bread,” and [Ken] Forkish’s “Flour Water Salt Yeast.”

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Q: What made you decide to change careers and become a baker?

A: “I didn’t really fit into the corner of the corporate world I was occupying, so I was pretty miserable. I got talked into giving bread a try by my wife and a family friend that is well-versed in the food industry.”

Q: Where did the name Lion Tamer Bread originate?

A: “It’s from a Monty Python sketch that bears an uncomfortable similarity to my own life.”

Q: What’s the best thing and what’s the worst thing about your job?

A: “The best things about the job are talking with regular customers and ignoring the boss. The worst things about the job are the hours and the inevitable day-to-day variability in demand.”

Q: What do customers tell you they love best about your bread?

A: “The crust – crisp yet elastic.”

Q: What’s your favorite bread that you make?

A: “It depends on what I’m using the bread for. The white goes with everything, and day-old makes great French toast. I go to the blonde for stinky cheeses. I made grilled cheese today with the semolina and sesame. The oat porridge with thick fall soups. It just depends.”

Q: What’s one thing people should know about you or Lion Tamer Bread?

A: “Every time someone buys a loaf of bread, an angel gets its wings. And, Lion Tamer received a ‘Best of Atlanta 2015‘ award for bread from ‘Atlanta Magazine.'”

Q: When you’re not baking the bread, where do you like to get bread from?

A: “I don’t remember the last time we bought bread in Atlanta. That’s not a commentary on other places to buy bread, it’s just that even before I opened the shop I was baking 3+ times a week at home.”

Q: What should customers know about getting bread for Thanksgiving?

A: “I will be open 10 a.m. until 12 p.m. on Thanksgiving Day for pre-ordered bread only. People can sign up at the shop (1248 Clairmont Road, #4A) through this Sunday, Nov. 22, for the white, rosemary or semolina/sesame.”

Dena Mellick

Dena Mellick is the Associate Editor of Decaturish.com.