ABOUT ME
MADE TO ORDER • AWARD WINNING • HANDCRAFTED
My sourdough journey started when I decided to revisit my high school baking hobby and picked up a 50 lb bag of flour. From that point I have made multiple sourdough starters and baked goods, won several national baking contests, went to bread camp (yes, it is a real thing), convinced my wife to put a micro bakery oven in our home kitchen, was gifted a 1940s industrial bread slicer (from my kids) and even baked 260 customized mini sourdough bread loaves as guest gifts for my son's wedding. To top it off, I was invited to bake at the Taste of the NFL 2023 Super Bowl event in Phoenix (check out the photo gallery page).
My friends and family love my creations and have provided me with great feedback, in exchange for loaves of bread, to help me improve my craft. They now have pushed me to make this baking portal to offer up for sale my delicious baked goods and allow everyone to share in the dough. I bake items on a limited supply basis to those who may want to try any of the various creations that come to mind and are baked into reality.
Go ahead, Bake My Day!!
MADE TO ORDER • AWARD WINNING • HANDCRAFTED
International Baking Industry Expo
I recently attended the International Baking Industry Exposition (IBIE) which is the largest event in the Western Hemisphere, bringing together all segments of the grain-based foods industry supply chain. Held in Las Vegas every three years, IBIE gathers the baking community to fuel the next generation of bakers, promote economic growth, educate and advance the future of baking. Owned by the American Bakers Association (ABA), and the Bakery Equipment Manufacturers and Allieds (BEMA) and supported by the Retail Bakers of America (RBA), all proceeds from this non-profit event are invested back into the grain-based food industry. I also was able to connect and meet several other bakers that I had previously only met online. Including Mathew J Duffey who just released his new cookbook - Bread, etc. For others check out my website gallery
BZ BAKING SOURDOUGH BREADS
Helpful tips for storing your sourdough bread
If you are one of the few who does not consume a loaf of bread within a few hours or days and you want to make this sourdough bread experience last until your next purchase...here are some helpful tips for good sourdough storage. First to be clear, your sourdough loaves should be fine for 4-5 days when kept at room temperature. Just pop in your toaster or warm up in your oven and enjoy! But if you are looking to enjoy over a longer period of time, here are some tips for storage:
1. As a general rule, avoid the fridge (fridges are way too dry)!
2. Slice and wrap your loaf in plastic wrap or aluminum foil and store at room temp. Airtight containers will also work.
3. SLICE the loaf and THEN wrap and put into the freezer. Then pull the slices from the freezer, toast and ENJOY!
4. HEAT BEFORE YOU EAT! To re-bake a 2-3-4 day old loaf right back to life, spray the loaf or the half of loaf with a little bit of water and bake it at 325 for about 25-30 minutes.
Go Ahead Bake My Day!
I will start baking in FL the week of 12/1 with pick-up Wed 12/3 btwn 9a - 10a.
I will resume baking in MN in April. Thanks for a great season!
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