Our ingredients for our yummy burgers, sandwiches and salads are sourced as close to home as possible. But if Wisconsin has the best cheese and Montana knows bison as well as Texas knows elk, we’ll work extra hard to bring those ingredients into all of our food. So in 2009, we found a small run down bakery and converted it into a small 40 seat organic burger restaurant. It was right in the middle of a global recession and I can remember my father with his heavy immigrant accent saying, “who is going to pay $10 for a burger these days, are you crazy?” But with every credit card maxed out and every penny borrowed, we were on our way. Fast forward years later, and we have Bareburger serving our sustainable fare all over the world. Each bursting at the seams with regulars and employees who have become our family.