Houston restaurateur Johnny Carrabba and business partner George Joseph have purchased Common Bond bakery from original owners Brad and Kathy Sanders, according to a published report by CultureMap Houston. The high-end bakery specializes in macarons, tarts, croissants, breads, brioche, breakfast pastries, cookies and brownies.

"I’m very excited about the potential of this thing," Carrabba tells CultureMap. "You have to understand, I’ve never bought a company. This is the first company I’ve bought into. I think it’s coming at the right time in my career, because I’m experienced enough to handle the people side of it."

Carrabba says he's been a fan of the high profile bakery from the beginning. "I was here on opening day. I kept coming in because I’m intrigued with it, and I love the product. I think it’s the best product," he says.

Carrabba told CultureMap that he aims to find a commissary space that will allow executive chef Jillian Bartolome and head baker Drew Gimma to increase capacity. Currently, all production is done in the 3,400-square-foot restaurant's kitchen. Moving to a larger space would give Common Bond the opportunity to be better supplied throughout the day and sell more bread to restaurants on a wholesale basis. 

"We have a great product. Our executive chef Jill and Drew who does the breads for us, they’re the most talented people I’ve ever met. I want to enable them to grow," Carrabba says. "Naturally, I’d like to open another location, but I don’t even worry about that right now. I want to solidify my team here and give them the tools, and this might be a little literal, to perform their art."