Rahn Keucher is the founder of Rahn’s Artisan Breads, a bakery that sells loaves directly to customers from the retail booth at the 2nd Street Market at Webster and East Second Street in downtown Dayton, the Shiloh market, and sells bread to various local restaurants and local hospitals as well.
Rahn Keucher is a Dayton native, and a “self-described military brat”. He graduated from Stebbins High School in 1984 and earned a bachelor of science degree in human factors psychology from Wright State University in 1991. He started his baking career during his years in college, cooking in restaurant kitchens ranging from Pizza Hut to a fine dining restaurants like l’Auberge.
After college graduation, he worked at Euro Bistro in Riverside, making soups and quiche and breads from scratch. Kitty Sachs of Kitty’s Restaurant in downtown Dayton, asked him to provide bread for her, and soon after, other restaurants did the same.
Twice, he has attended the prestigious San Francisco Baking Institute, with the second visit in 2016, an intensive course on Croissants and pastry danishes. He introduced his cultured butter croissants to Dayton in May- as a retail only product at the markets.
The Owner of Euro Bistro decided to focus more on catering, and Keucher was laid off, but to keep his bread wholesale business going he found a bakery in Cincinnati, and for a continuous 5 years he drove to Cincinnati to bake the bread for his customers, delivering it to them in Dayton, Ohio the next morning.
In 2001, Keucher went to a former bakery on Kiser St. with the intention of getting equipment. In the end he leased the space. And til this day, that is where his bakery remains. That is how Rahn’s Artisan Breads came to be what it is today.