Fallen says Café Caturra initially approached him about using his bread, and things progressed from there. A graduate of the New England Culinary Institute, Fallen is working on revamping menus at Caturra’s seven restaurants. (In September 2011, I had interviewed John L. Csukor Jr. about doing something that sounded  similar. Csukor is no longer working with Café Caturra, however.)

Fallen says that the newest Caturra, in Columbia, S.C., is using the revamped menu, which includes a half-dozen varieties of Neapolitan pizza and incorporates more seafood dishes, such as griddled garlic shrimp with spaghetti, white wine and lemon juice; seared scallops with Parmesan risotto; and warm crab wraps with charred corn, tortillas, Bibb lettuce, spicy sauce and limes.

Menu changes are also under way at Caturra branches in Raleigh and Cary, N.C., as well as in Arlington, Fallen says. Richmond locations will follow.

Meanwhile, Billy Bread started appearing at Tom Leonard’s and Whole Foods markets in western Henrico County two weeks ago, and Fallen says he’s talking with Fresh Market officials about offering his bread in Richmond and Williamsburg.