Beyond Bread opened its doors at 3055 North Campbell Avenue on February 2, 1998. The story began a few years earlier in Madison, Wisconsin. It was at this time that Shelby and Randie Collier began discussing where Shelby was going to take his experience in the restaurant business. A life as owner of a quiet little bakery where Shelby would rise early, bake beautiful loaves of fresh artisan bread and be home by mid-afternoon sounded terrific. So, leaving his bachelor’s degree in Psychology behind him, Shelby began his training at Madison Sourdough Bread Company, learning from Master Baker, Cameron Ramsey. Eighteen months later, Shelby and Randie moved from Madison to Tucson, Arizona.