Crust Baking

I bake sourdough bread and run a subscription-based micro-bakery in Alameda, CA. I’ve consulted with several bakery startups in different parts of the world to help them expand operations, improve quality.I bake every other Friday for pickup on our front porch using about a dozen different recipes. I let you know at the beginning of the week what I am going to bake (The loaf may be made with rye, spelt, whole wheat and include seeds, nuts, raisins or porridge. I use organic ingredients whenever I can.) While the recipes vary the results are always tasty!

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