07/17/2026
Meet the Martinho’s Crew
Episode 1:12 Oseas Amaya
Baking fresh bread for our subs, garlic knots, burgers, and more is an integral part of the Martinho’s operation and a labor of love for our bakers. These bakers—Lesly and Oseas—start the eight-to-ten hour process around 4 AM most mornings, but it could take longer depending on the weather. The entire production takes place in the lower level of the restaurant, which remains necessarily hot in order to encourage the bread to rise, and even small changes in temperature caused by what’s happening outside significantly affect how much time the freshly made dough takes to rise and bake.
Oseas, and his wife, Lesly, whom we’ll feature in a later episode, are both from El Salvador. Oseas learned to bake bread in bakeries there beginning at age 12. At 22, he went to school in El Salvador to become an accountant but ended up working in sales and delivery. He and his wife moved to Burlington four years ago, and he’s worked at Martinho’s over 1 1/2 years, and while not his first restaurant work, it is definitely his favorite.
While for some it may seem dreadful to start the workday around 4 AM, Oseas loves the schedule because it allows him time in the afternoon and evening for other things, like playing and watching sports (especially soccer and karate) and participating in church activities. Oseas isn’t a big fan of working in such a warm space, but he’s glad to be able to work beside his wife, and he enjoys the baking process. Of course, we enjoy and reap the benefits of their labor when we sink our teeth into that delicious Martinho’s bread. So the next time you’re at the restaurant, remember that some hardworking folks are literally sweating every day to bring us good food, and consider sending some gratitude their way. Oseas loves to hear that our freshly baked bread is part of what keeps you coming back.
