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
Bread Camp at Rise Bread Lab w/ Mark Hart & Luis Cabral De Luna
I recently had the incredible opportunity to attend Bread Camp at Rise Bread Lab alongside my longtime friend and baking buddy, Eric Persson. Led by the talented Mark Hart and Luis Cabral De Luna, this immersive five-day experience was a deep dive into the art and science of breadmaking.
From mastering sourdough and challah to experimenting with heirloom grains like spelt, einkorn, khorasan, and red fife (freshly milled right at the Lab!), every day brought new techniques, new flavors, plenty of hands-on learning (and eating). We explored advanced topics like porridge breads, soakers, scalds, and sprouting—perfect for pushing even seasoned bakers out of their comfort zones. Not to mention the very fun and tasty pizza night!
With enrollment limited to just ten participants, the experience felt personal, inspiring, and incredibly fun. I left with new skills, new inspiration, and a deeper appreciation for the craft of artisan breadmaking. Check out more images in 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!
When baking in MN, orders can be placed on Fridays and Saturdays (while supplies last)
Pick up is on Wednesday's
between 4:30p & 5:30p.
Subscribe on the website to get the email alerts!