Cody Sperling, culinary graduate, chemistry graduate, and father to two little monsters decided to leave the world of pencil pushing behind to open up a home bakery that brings his culinary and chemistry fusion to the world in the form of flour, water and yeast. Although he knows the science behind the art, each day is still filled with continuous learning even after a timeless recipe has been mastered.
He starts his bakery mornings tending to the small garden of fresh organic herbs in the backyard, feeding the sourdough starter culture used in many of the recipes, and mixing and kneading the doughs in preparation for the orders of the day.
With bakers hours, just check outside when the sun hasn't quite risen yet, and you can open the door and bet that there's a fresh loaf coming out of the oven just waiting to grace your table. Starting from scratch never tasted so good.