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Transforming organic grains, water, salt, and sourdough into sustaining loaves, every day

 
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Bread Alone opening day, 1983

Thirty-five years ago I left my career as a chef to pursue the dream of crafting bread like the loaves I had tasted across France, raised with natural sourdough starters and baked in wood-fired ovens.

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Committed to using organic grain exclusively, long before “organic” was mainstream.

When I opened my business, I made the decision to be integral partner in organic and sustainable farming, for the health of my customers and the planet. In the intervening years, Bread Alone now purchases 4,000,000 lbs of certified organic flour per year, supporting thousands of acres of organic grain production, and produces more than 6,000,000 lbs of handcrafted bread each year.

 
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The Bread Wanderer

When I went to culinary school, there was not a baking school. I’ve learned the craft of baking wandering and visiting with hundreds of bakeries across Europe. I think of myself as a graduate of the “Backdoor School of Baking”.