It all started in 1991 when I received a sourdough culture as a gift. As an engineer with deep respect for elegant, natural processes, I became fascinated with using the culture to create breads with nothing more than grain, water and a little salt. My experiments at home soon led to volunteering in a small co-op bakery where I was first exposed to baking on a larger scale. The rhythm of shaping dozens of loaves of bread; the crackle of bread on the cooling racks; the aromas from every step of the process--I was hooked.
Eighteen years and many adventures have been woven together by bread, both as hobby and now, after training under French, American and German Master Bakers, as vocation.
My goal is to create delicious, beautiful breads and pastries by coaxing the best natural flavors, colors and textures from the simplest of ingredients; gently guiding their metamorphoses by combining the necessary science, and the art of knowing when to step out of the way.
My dream is for the bakery to become a place of community, learning, joy and respect for honest, simple food. Please come in, share stories and some bread. Try something new, and taste how good bread can be.
Marquette Baking Co