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The newsletter, the classes, and the small handful of tools that quietly do the heavy lifting in my kitchen every week.
A 3-day, in-person class at Central Milling. October 7-9. Everything you need to start (or grow) a cottage baking business.
Local Bay Area pickup through Simply Bread. Weekly bake list, sign up for next week's loaves.
Learn how to improve your sourdough bread at every step of the baking process.
Learn everything you need to know about making, maintaining and using sourdough starters so that you can bake the best bread of your life, consistently.
My proofer, bannetons, and the rest of the studio essentials.
The mixer I reach for every single bake. Gentle enough for enriched doughs.
Stone-milled Sonora and einkorn. A woman-owned small farm in Washington.
Hand-made starter whisk from Andrew Janjigian. Small, specific, perfect.
Countertop deck oven that completely changed my crust game at home.
Bannetons and bread mats. The reusable mat is what I bake on now.
Spiral mixer built for bread. If you bake big batches, this is the upgrade.
Beautiful scoring lames. My favorites for clean, deliberate cuts.
Cast iron bread pan. Trap the steam, get the spring.
