We have been baking intuitively for thousands of years, and I want to help you uncover your identity within bread and not be afraid to make mistakes. Baking is a difficult craft, and it takes time to develop skills and techniques. So much of the early days are often marked by failure, messes, and bland, sour bread. I’d love to help you develop consistency first so that you can then play around with a wider range of baked goods.

After establishing a baseline, bakers normally take the lead and have some unique interests of things they’d like to try. We can go from there and go down paths of porridge breads, scalds, nuts & seeds, Scandinavian bread traditions, Eastern European, rye breads, home milling, etc. The list is endless. I’m not an expert in everything, but I can call upon a vast network of resources (books, recipes, techniques & buddies) to help move you towards baked goods that feels uniquely you, or aligned with a tradition you feel called to.

Whether it’s a handful of loaves to friends and neighbors, signing up for your first farmer’s market, sharing a kitchen, or opening up a storefront, the challenges that tend to arise in this group are the widest.

Beginners often just need a healthier, more consistently fed starter, myths dispelled, and more repetitions. Larger bakeries often have a hyper specific issue where it feels like a game of Jenga and they don’t have the flexibility to “f**k around and find out,” which is where I come in. I look at the issue(s) with fresh eyes and from multiple angles, and offer tried and true approaches that won’t tip the whole thing over, but help stabilize the foundation.

My approach is very “recipe-agnostic,” and I’ve worked with a wide enough variety of flours that the chances are we won’t be changing any of the nuts and bolts of your business, just talking through sticking points and trying to figure out where we can bring more flavor through and have dependability.

For the range of consulting that I do, the investment ranges widely. The emotional and physical requirements of chatting with a home baker for an hour on a video call about starter maintenance is very different from flying out and helping a full scale bakery. Once you submit a form, we can email about schedules & then I’ll lay out anticipated pricing and we can make arrangements so it feels good for both of us!