What would tempt two young bakers to leave good jobs at a famous (to the family) bakery in the hotbed of North American sourdough bread? To move way cross country to bring the Good Stuff to a small town in Michigan? I just had to find out.Read More
The blog is my Whole Self Home Base,
where all the aspects of my life come together through my writing.
It’s like a bread recipe - bring a wide variety of ingredients together and create something way better than the individual parts.
You’ll find riffs on community and connection, musings on baking and fermentation, reflections on travel experiences and much more.
I’m so glad that my first ever Australian guest is John Reid, owner and baker of Redbeard Historic Bakery in Trentham, Victoria. He’s been recommended as “someone to talk to” from several bakers across North America and as far as Ireland.
Little did I know that I’d been wanting to talk to John for a long time too!Read More
Rosie Gray is getting baking experience by seeking out that awesome network of bakers all over Scotland, England and into Europe too. These days, she’s working at a brick oven bakery in Genk, Belgium.
Oh yeah, and she’s getting from bakery to bakery on a bike. How cool is that?Read More
Emily Cayer is bringing a lifetime of wildlife conservation and a love of nature to the baking community, through her new collaborative venture, We Knead Nature. She is organizing farmers, millers, bakers and brewers to ensure we are all giving back to the source of our great grains, nature itself.Read More
This week I talk to Blair Marvin and Andrew Heyn. Their contributions to their community and the baking world at large are a true inspiration. Pairing a bakery with a stone mill company, Blair and Andrew have two important links in a stellar local food chain that includes everyone from the farmers that grow their grain to the quarry men who cut the massive millstones in Andrew’s mills.Read More
When did you last sit down and really think about what you want to make vs. what your customers want to buy? What is the First Impression you are leaving with people when they come in your place?
When everything is in alignment, owning a bakery of any size is fantastic. But when you and your customers are misaligned, it can be frustrating and costly.Read More
Lisa Somerville proves that persistence pays off. While working as a waitress, she kept on asking questions until her chef hired her in the kitchen. And her ongoing curiosity kept her moving to new restaurants and elegant country hotels.
But there’s a special attraction to doing your own thing and in 2010 Lisa and her husband opened Vintage Baking Company in Glen, New Hampshire, right in the heart of the White Mountains.Read More
Mitch Stamm has had a wide ranging and extremely interesting career as a cook, baker and teacher and is still going strong. In this fun, meandering conversation, we talk about growing up in Alabama, cooking in Colorado, learning at Zingerman’s in Michigan, teaching in Rhode Island and more.Read More
David was brought up with the idea that “money flows.” It comes in, it goes out. That’s the nature of life. While you have it, use it.Read More
If selling means manipulating the conversation so you buy something you don’t want or need, then actually, I HATE selling.
But I’m learning that selling isn’t about manipulation. It’s not about closing or conversion or squeeze pages either.Read More
I am back from Montreal and my head is swimming. Not only did I have an awesome weekend in a beautiful city, eating my way through every boulangerie, brasserie, marche and cafe that I could find, I had the best day ever at A Taste For Grain, the annual grain gathering put on by a great group of bakers and grain heads.Read More
When I was at WheatStalk last year, I kept seeing this tall, slim baker with a great bushy beard. Even though we weren’t in a class together he kept popping up all over the conference.
Then, when I got home, my Instagram feed kept recommending a bakery in New York called L’Imprimerie, with a logo featuring that same bushy beard. Was this “Monsieur Gus” the same baker? Yup!Read More
We all admire the Big Leaps. Quitting your job to sail around the world. Going 100% Vegan all at once. Getting off the couch and running a marathon.
But I'm a fan of the little leaps. Small steps. The next small stretch.Read More
Jennifer Lapidus is a beautiful person.
I wanted to meet Jennifer in connection with her work as an organizer of the Asheville Bread Festival, without knowing all the other things she is involved with.
Let’s just say my own naivete might be my biggest asset. We had a rollicking good talk and I learned so, so much.Read More
Keep on shipping. Ship before you’re comfortable. And for sure, ship before it’s perfect. Ship this one so you can make another.Read More
In this episode, you’ll get to hear all about what Tara is up to and hopefully, have a really good think about her outlook on her varied baking projects. We also dig into what it really means to have a baker show up in a struggling rural town and how even people who are going through a rough time love eating the Good Stuff.Read More
The more we learn, the less we know. It’s a universal truth, but it still stings a little. I’m more ‘aware’ than most, but I’m still stunned by how hard it is for ordinary folks to have a big impact. I’ve got nothing but admiration for the people who know it’s hard and do it anyway.Read More
What started as an innocent question (“Are you always as happy as in your photos?”) sent us down a winding trail of conversation about a jar full of topics, from privilege to culture and values (and how they aren’t the same) to the importance of mentors.
It’s a conversation like no other and I’m so glad I get to share it with you today.Read More