Bonnie Ohara of Alchemy Bread

Bonnie Ohara of Alchemy Bread

“I wake up in the morning and wash my face with soap that my friend made, I pour myself a cup of coffee that’s coffee roasted by somebody I know, every step of my day is built around the people that live here…. that’s my heart and soul… they support my business, I support their ventures and it's like a huge collaborative effort … and feel like that's step one. It’s laying the ground work within your community to create a web of support”

Don Guerra of Barrio Bread

Don Guerra of Barrio Bread

I have tan grains, brown, rust colored grains, blonde grains, something in between. Sometimes buckwheat that can turn it different colors of purple. Thinking of that as a baker, you don’t want all your breads to look the same...

It’s ARTISANAL. We’re artists too... 

...I like to make bread that looks like my desert - the desert where I live. It’s kind of this initial picture I have of the loaf I want to create and I can just go LIKE A PAINTER into those grains and get the pigments and draw them out and that’s what I did with the line up of breads...

Emilie Raffa of The Clever Carrot

Emilie Raffa of The Clever Carrot

“Sourdough taught me….that it’s OK to do things differently…it’s OK to mess up, it’s OK not to have the perfect score on my loaf, it’s OK not to have oven spring somedays. All these things teach you valuable lessons and they take you to the next level. I really think it’s a journey that is ongoing for everybody and it’s so powerful to share with others because you end up learning so much from each other.”

Emma Zimmerman of Hayden Flour Mills

Emma Zimmerman of Hayden Flour Mills

“…and FLAVOR, ya, that’s kind of our mantra. It’s all about the flavor. Why do this? There’s plenty of cheap flour out there, why would you bother? Because we really think heritage and ancient grains have a lot of flavor and growing them differently, really taking care of the soil, you’re going to pull different micronutrients - you’re really creating a nutritionally dense product that really packs a lot of flavor.”

Maurizio Leo of The Perfect Loaf

Maurizio Leo of the Perfect Loaf

2018 Saveur Magazine Blog Award Winner, Maurizio Leo and I discuss his thoughts on the artisan sourdough movement. He explains how he got started baking sourdough, the evolution of his blog, and his relationship with the Instagram and online sourdough communities. He shares the secret to getting that perfect sourdough flavor and answers some of the most common sourdough questions he receives.

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