“There are so many experiences and stories of lockdown and you know, I know, how important baking was to so many people. Sourdough in particular. We know that when we feed our starter it comes alive. We know that we renew it and we see it respond, and we create a dough and we see it respond. And that life and renewal that came out of it, I think, was also another positive element. People going through the confusion and that awful time that we had. But also then the connection that it gave people… it was huge and it brought a lot of us together.”
“In February of 2020, I was looking at commercial spaces, building out a business plan, and trying to decide between moving into a space or building a space… and I was like set to meet in March to create our own space in Bentonville. And then, obviously, March 2020 everyone’s lives changed significantly and my my choice either scale way up and take a huge gamble and buildout a bakery in the middle of a global pandemic or scale way back and move back into my house, and bake out of my house again…”
“I use my sourdough starter, I don’t use my discard when I’m making cookies… and I maintain my acidity in my feedings, so i’m never going to have a super sour. If I’m looking for that well then I’m going to look for a grain that will be a little more active faster, and maybe leave it to bloom a little longer… and see how the flavor is changing and imparting on the cookie dough.”
“Sourdough…. It’s like a meditation for me, it’s getting my hands into the dough, feeling the dough, connecting with the earth, connecting with the Spirit. And it’s helped me so much. It still does. This is, perhaps, not the material point of sourdough, it’s more like a spiritual one.”
“We opened those bags of fresh flour, it was like ‘holy smokes!’ We’d never experienced something like this before. We had always just had white flour that was all about function and performance and not so much about aroma and flavor. And so we said, ‘we’ve got to do this, this is like nothing we’ve ever experienced before.’ So that was the impetus.”
“Especially for somebody who’s life isn't going great right now, I think she finds it comforting that all that sourdough bread is is flour, water, and salt. There’s nothing else in there. So I think for her to find comfort in being able to create something beautiful from just the mundane parts of her own life.”
“I think that was the key part of the success of the Instagram account was being very open, sharing my successes, venting about my failures…. Obviously I saw accounts like Trevor Wilson and Maurizio Leo, and I saw what they were putting out there. And that is what I aspired to be. Something that was giving back to the community that I learned from - that’s really the key for me at this point.”
“I think I really relate with people who picked up sourdough during the pandemic. I think sourdough, for me personally, provided a lot of structure in my life at a moment when I was really lost and didn't know what was next for me. I would wake up everyday, feed my starter, see what was going on with it, go to the blogs and read about it, and learn something new about it everyday. It was kind of a distraction at the time and also a really great way to have structure in my life at a time that was really confusing and I didn't have any.”
“That was really the space that gave me the confidence of wanting to be a baker… [it] is necessary to have mentors that look like you… these are two women telling me that I can be a real bad ass lady baker… I think you need to ask yourself what responsibility will I take on in my community as someone who might have a platform…”
“I was a chef for 10 years but I always stayed behind to help out on pastry, or I was always helping out on bread. That’s kind of where that little bug comes from. It was all yeasted bread back then, did all the kind of scrolls and rolls, and gradually… I got Dan Leopard’s book, The Handmade Loaf, which is something I had when I was about 20, 21 and that was something I would just sort of play around with if I was at work or at home and just read and fantasize about making these sourdough breads from all over the world.”
“The future of bread lies in its past… and so we started to think - what is the past of bread? If you look in history, bakers have baked breads based on sourdough. It is the very fundamental thing of baking, it has been done for 5000 years… and the bakery, as such, has been disrupted for 150 years…”
