ABOUT ME

It's me just a guy 

I've been baking bread as a hobby for awhile since I read FWSY by Ken Forkish. 

For the past 5 years I've worked with the owner of The Acorn Exchange developing a focaccia bread that they have been using for their sandwiches in downtown Rochester NY. 

My goal is to support my community with baked goods that are enriched in locally derived and supported ingredients. 

I'd like to provide an alternative to supermarket solutions for breads we use everyday by making them without the additives that are used to survive on store shelves and instead utilizing natural techniques to achieve similar longevity that can be achieved in a smaller scale. 

Commercial bread additives are necessary to make cheap food available everywhere, but I don't think they have to be necessary for people who have the means to find a more community-focused approach to their food.