About Daniel: Retired Baker & Cookbook Author
Transforming organic grains, water, salt, and sourdough into sustaining loaves, every day
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”.
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.
Committed to using organic grain, long before it was mainstream.
When I first opened Bread Alone, I made the decision to partner with organic and sustainable farming, for the health of my customers and the planet.
MORE BREAD, SAME INGREDIENTS
Bread Alone now purchases over 4,000,000 pounds of certified organic flour per year supporting thousands of acres of organic grain production, and produces more than 6,000,000 pounds of handcrafted bread each year.
Despite Bread Alone outgrowing the simple oven I built to launch the business and the family station wagon which we sold bread out of, I am still committed to the same ideals: nature, community, and simple and honest breads and foods.
The Story of Bread Alone
