About Me
My name is Matt. I developed a love for baking at a young age. My father would bake every week - breads, coffee cakes, cookies, and pizzas (oh lord, the pizzas). He would effortlessly transform every sticky ball of dough or haphazard bowl of batter into something magical. I used to get angry whenever I would ask him for a recipe and he’d say, “Oh, you know, a little flour, a little water, you know…” because I so badly wanted to replicate his work. But I now recognize he was teaching me that you can’t become a good baker by simply following a recipe. There's a wealth of techniques, methods, and institutional knowledge—refined and enriched by generations of bakers—that tells us it’s just as important how you do something.
After moving out of my childhood home, I craved my father’s baked goods, and so I baked. I baked disaster after disaster, loaves that resembled hockey pucks, bowling balls, and limestone, until my efforts finally started to yield something edible. I would try to learn something new every time I baked, always through the lens of cause and effect. I started compiling my knowledge and educating myself through books, blogs, but mostly through experience.
I am heavily inspired by Italian and French techniques. I have been fortunate to travel to these countries, and every time I go I can’t help but find myself in a boulangerie, panetteria, or cafe at least once a day. These moments are some of my fondest memories and experiences. I can still remember the heart-nourishing smell and intoxicating glow of golden crusty baguettes, the most tender pâte sucrée under a bed of fresh fruit, and the decadence of a flaky pistachio croissant paired with a fresh hearty espresso. France in particular has pioneered modern baking and cooking for centuries, and I gotta say, I’m a sucker.
Eleven years later, I am still trying to learn as much as I can from every attempt at baking. I try to bake with the seasons, and most importantly, I try to bake with the best ingredients I can find locally. As commercialism dominates our culture, these baking practices grow less popular and more expensive. My mission is to nudge things in a different direction - to share high-quality bread with high-quality ingredients at an affordable price.
Contact me
Interested in talking bread? Want a custom order? Any interest in hiring a baker? Reach out to me! Use this form to start the conversation.