Mark Dyck

Blog

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blog

 

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.

 
 

 
 
Rise Up! #65: Blair Marvin and Andrew Heyn are building a local bread economy like no other.

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.

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Rise Up #64: The ClarityCast: getting clear on who we are working for, whether at your bakery or staging your house.

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.

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Rise Up! #63: Lisa Somerville of Vintage Baking Company talking Pastry, Elegant Hotels and Making a Small Bakery Work

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.

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Rise Up! #58: Monsieur Gus Reckel of L'imprimerie talks Banking, Baking and opening a bakery in Bushwick, Brooklyn

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!

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Standing Up Takes Courage

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.

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The Dream of the Orange Petunias

I’m committed to find that loose, wild, free, creative style again. To make stuff just because it’s fun. To make things that make people think “what’s he doing” or “don’t quit your day job.” To remember what made me weird as a kid (and believe me, I was a weird kid) and embrace that again.

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The Joy Of Not Knowing

The Joy doesn't come from having all the answers at your fingertips. It comes from being curious. It comes from the adventure of figuring things out. And it comes from being comfortable with not knowing the answer.

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Mark Dyck
Getting Unstuck

It takes real effort to see that you are stuck. Effort and time. To break out of the cycle of stuckness, I need to continually remind myself of three things. Write-them-on-paper-and-stick-it-by-the-keyboard things:

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