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Grain Elevator Notebook — entrepreneurship RSS



How I Learned to Stop Worrying and Love Spent Grains

My love for bread baking was sparked by the breads I encountered while living in San Francisco and traveling in France. It led to my very popular farmers' market stand, and eventually to my bakery on Main Street. Bread bakers are a very generous group of people and my training involved meeting and baking with many of my heroes, such as Craig Ponsford, a gold-medal winner at the Coupe du Monde de la Boulangerie in Paris inspiring an entire generation of American bakers. Since then, he has become an explorer and innovator. In 2014 I attended a workshop led by Craig focused on high-extraction flour; this is whole grain flour with just the largest particles of bran sifted out resulting...

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An independent in a connected world

For the past two and a half years I have been running pedal to the metal trying to build my small artisan bakery into a business of value and purpose. Walking away from one career and inventing a new has given me a unique perspective of how the world works, or sometimes doesn't work, and how a person can make their way in this world.

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