CONSULTATIONS

For a few years now I’ve been consulting a wide array of folks from vastly different levels of experiences within baking. Whether you’re just starting out at home and want to avoid some of the common pitfalls, or you have a full bakery and need help dialing in a range of products, I have a background and communication style that is curious and empowering, focused on discovering and honing in breads that are uniquely your own.

FOR NEW BAKERS

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 and technical craft to get moderately good at - 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 that, 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 and I’m not an expert at all things dough, but I can call upon a vast network of resources (books & buddies) to help move you towards baked goods that feels uniquely you, or aligned in a tradition you feel called to.

FOR PROFESSIONAL BAKERS

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 “fuck around and find out,” which is where I come in. I look at the issue(s) with fresh eyes from lots of angles and offer tried and true approaches that won’t tip the whole thing over, but help stabilize the foundation.

I want to keep what makes your bakery yours, but there’s obviously something you’re struggling with or wanting to improve that’s bringing you here. 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.

Cost

As you can probably surmise by the range of consulting that I do, the cost ranges widely. The emotional and physical requirements of me 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!