Artisanal Baking In Alameda
My desire to bake artisan sourdough bread got its rise in 2012 at the San Francisco Baking Institute, which trains professionals in artisanal baking. I source organic flours and grains (which I grind) and bake in a sealed brick oven like bakers did 200 years ago - in small batches, by hand, over several days – steaming each nutrient-rich loaf for the crustiest, most flavorful golden-brown sourdough loaf possible.
Subscribe here for my Bread of the Week, Fresh, Small Batch Hand Roasted Coffee (yes! Fresh green coffee beans roasted in a bread oven!) or a half-day baking workshop.