Where Passion Greets You with a Smile
Freshly Milled Grains
Wild Yeast Starters
improves digestibility, builds flavor & increases absorption of vitamins and minerals
old world bakers
used wild yeast to
a flavor and texture
that's a must try!
Banker Turned Baker
In 2014, I resigned from working as a banker for Chase to take care of our new born son. I discovered the joys and struggles of parenthood, and realized though being a stay-at-home dad is amazing and fulfilling on so many levels; financially, it doesn't pay much, LOL. But I was content in my choice, knowing I could always make more money in the future, I only had one change at being a dad. So, I began thinking of ways I could earn money while being at home. Most ideas didn’t end up working, but I still learned from those failures and kept moving along. After all, it took Edison 10,000 attempts to make the light bulb work; surely I could try again.
Enter the world of bread! I’ve always loved good bread, and had been baking fresh sourdough for my family on a weekly basis. Well one day, I thought about baking a few extra loaves and offering it to the neighbors at a fair price; after all, if you want quality ingredients…well, you get what you pay for. And they did, and word got around! I was ecstatic! Finally, after numerous attempts, I made something work, in a field I was passionate in!
Then, Fate came knocking at the door. On a sunny afternoon, I took a trip to the farmers’ market with my son (3 years at the time) and ran into the market manager. We struck up a friendly conversation where I shared my new baking business adventures and in return, the market manager mentioned he just lost his bread vendor and was looking for a new one to take his place. “Would you like to be the new bread guy”, he asked. Wow…after my initial shock wore off, I said YES, with sheer excitement. Not really knowing how on earth I was going to bake that much bread with only a week to plan; as just a few extra loaves for the neighbors took 3 hours, how was I going to bake an extra few dozen for a farmers’ market taking care of a 3 year old??? I’ll figure it out, the calm confident voice spoke within.
Sometimes in life, you just got to act on faith. This was one of those times! And for the record, I did figure it out and brought 24 freshly baked loaves to the market that week, using nothing more than a regular home oven. The hard work was well worth it, more so because I had accomplish something I thought was out of my realm, I conquered self-doubt. And selling out that day was just icing on the cake, or better yet, butter on my bread! LOL
In short, being a baker/ business owner and dad; all at the same time is hard work but so worth it at the end of the day! I'm very grateful for all the love and support from my awesome wife Brooke, our Family (especially my Mom) and to all my loyal Customers who have kept me in business even through the quarantine times when most businesses had to shut down; bread was still baked- Thank YOU!
My passion for bread began on a trip to New York City back when I was a teenager visiting family. There, I had a slice of NY pizza from a small shop that didn't even have a store entrance; only a window facing the street to order.
Wow, it was amazing! The flavor, the crispy crust, and it's ability to hold it's shape despite it's large size, totally opposite of what I had experienced back home in California!
So, I began researching on how to create the perfect pizza crust and realized the biggest factor in flavorful and beautifully textured crust was the dough fermentation process that old world bakers used back before commercial yeast existed.
Not only did it make great pizza, but also great bread! Skipping ahead many years later, and after countless trials and errors, I finally got good at baking. Now, I continue to experiment, finding new combinations of flour, freshly milled grains and toppings to evoke those same joyous feelings I had in NYC for you to enjoy!