Crust Baking www.crustbaking.com

“I bake sourdough bread and run a subscription-based micro-bakery in Alameda, CA. I’ve consulted with several bakery startups in different parts of the world to help them expand operations, improve quality. I bake every other Friday for pickup on our front porch using about a dozen different recipes. I let you know at the beginning of the week what I am going to bake (The loaf may be made with rye, spelt, whole wheat and include seeds, nuts, raisins or porridge. I use organic ingredients whenever I can.) While the recipes vary the results are always tasty!”