I began baking as a home baker living in San Francisco, inspired by all the great local food coming out of the area, and in particular by a few bakeries that were putting out very beautiful, naturally leavened bread (Tartine and The Mill in particular). As a college student and with a baby on the way, my partner and I decided that in order to save money we needed to learn how to make everything we wanted to eat (including bread!). What started out as a practical hobby became somewhat of an obsession as I started to learn more about the nuances of naturally leavened bread, different grains, and the agricultural practices behind grain production. Shortly after my son was born, my family and I moved to Miami. I started working for a sourdough bread bakery called Zak the Baker, where I learned the ropes of what it meant to work in a production bakery. A couple of years later, my family and I decided we missed nature and wanted to live in the mountains. We chose Asheville for its biodiversity, abundance of local agriculture, availability of fertile land, and its strong milling/baking culture. I am very passionate about and committed to using clean, organically-grown grain, helping to bring back into common the use of ancient and heirloom varieties of wheat, corn, and rye, and about restoring the relationship between small farmers, millers, and bakers. I am proud to work for a bakery that shares the same passions for locality, responsible environmental stewardship, and community through food.