Two key factors drive the movement: increased supply of local specialty grains to support local and regional mills, and new mills at the retail and wholesale bakery level in efforts to complement — but not replace — existing flour supplies.
In an exclusive interview with Bake magazine, Jonathan Davis, senior vice president of innovation at La Brea Bakery, shares his vision of influential trends coming to the forefront of the craft bread sector in 2020.
“Sourdough is deeply embedded in human history. For tens of thousands of years, we have been basing our culture on microbial ecology,” says Erin McKenney, Ph.D., a postdoctoral researcher at North Carolina State University.
Owner Amanda Michael, who named her place after daughter Jane, opened her first San Francisco location in 2011, starting with pastries, breakfast and lunch items. A second store followed in 2013. Then came their “bursting at the seams” moment.