What started out as a hobby 6 years ago, my bread making journey turned into a passion, obsession even. I was trying to read every book and article related to bread and sourdough bread in particular while building my starter and using local, organic flours to make bread at home. I decided to take an extra step and worked a few months at a friends' bakery in France. I was hooked on my first night. The commitment, precision and intensity the bakers put into a day's worth of work was simply amazing. Seeing their customers walk away with a smile on their face as they pick up their daily baguette or viennoiserie was the best reward they could hope for. By using carefully selected, non-GMO natural/organic and whenever locally available ingredients, our goal is to become part of a healthier and responsible community.