Mark Dyck





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.


Posts in Podcast
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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Rise Up #53: Jeffrey Hamelman - A conversation on a lifetime baking, teaching and being an ambassador for good bread

I’ve been lucky enough to chat briefly with Jeffrey Hamelman over the years, via email or a quick lunch at WheatStalk, but this time I got to sit down and really dig into his remarkable life and career, from finally convincing his first boss to hire him, to learning the craft and eventually teaching bakers on six continents.

This episode is one of the real highlights of Rise Up! so far. It was a dream when I first started the podcast but I have to say the actual chat was even better than I imagined. Enjoy!

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PodcastMark Dyck
Rise Up! #49: Sarah Rossi of Clear Flour Bread in Boston, Massachusetts

I say it all the time: there’s something special about talking with bakers. And if you don’t believe me, spend a few minutes talking with Sarah Rossi and you’ll be convinced that I’m right.

I met Sarah at WheatStalk 2018 when I held my breath and crashed her table in the lunch room. And am I ever glad I did. She’s not only friendly, bright and articulate, but she has a deep love for her profession.

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PodcastMark Dyck