Three by Three: Guest Artists in Focus

QUESTION 2. How do you think time itself becomes an ingredient in your work?

ANSWER 2. Time is an essential ingredient woven through the entire process of sourdough baking. The starter wakes slowly, the dough strengthens with patient folds, and the long ferment draws out flavor and health benefits that can’t be rushed. I’ve learned to move with that rhythm—a quiet partnership between baker, dough, and time itself. When I honor it, the result is a loaf that feels both earned and gifted.

From feeding the starter at the optimum time, to mixing, fermenting, shaping and baking it's a delicate dance that I have had the pleasure of learning. When the right moves and steps are patiently taken, the end results are a sweet reward: beautiful naturally leavened sourdough loaves.

QUESTION 3. What part of your process feels closest to meditation—or to music?

ANSWER 3. There’s a moment of continuous fluidity when the dough finishes its bulk ferment and shaping begins. My hands meet the dough again after it has been resting and rising, and everything shifts into a quiet rhythm. From weighing each loaf to the final shaping, the movement becomes a gentle dance—reminiscent of Bach’s Cello Suite No. 1, Prelude. Weigh, pre-shape, rest, shape, and finally tuck each loaf into its vessel to chill until bake day. When done with intention and observation, this sequence becomes a calming choreography—a peaceful foreshadowing of the artisanal loaf it’s becoming.

QUESTION 1. What’s a small ritual you perform in your kitchen that no one else ever sees?

ANSWER 1. I take a quiet moment to pray over the families who will share these loaves at their tables. It centers me and reminds me why I bake in the first place. That hearts as well as body would be nourished and that families would grow closer sharing bread around the family table.

Organic Purple Sweet Potato Loaf

Organic Classic Loaf

Organic Hotcross Buns

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