About

I started baking sourdough because I wanted to make something. A weekend project with a real beginning and a real end.  That's something you don't get much of in modern life anymore. Mix and shape on day one, bake and eat on day two. Done.

Eight years later, I'm still doing it. What started as a way to finish something turned into something I think about constantly. New formulas, new flavors, constant improvement.

The long fermentation makes the bread easier to digest and easier on your blood sugar than commercial yeast bread. My family eats it every day.

Pretty Good Bread is local, organic flour, water, salt.  Nothing more, nothing less."