Local
Prepared Foods
in Prosper, Texas

Stronghand Bakery

I went to Europe for the first time when I was 15 years old and quickly discovered that the bread in Europe was not the same “bread” in America. The textures, flavors, and quality were just not comparable. When I got home, I could no longer enjoy the bread products that I had grown up on (Mrs. Bairds to be exact). It has since been a missing piece in my diet, until I came across a video that said “The ability to make a good loaf of bread in your home kitchen is a core tenet of a good life." Something in that statement turned on a switch within me and brought me back to my time in Europe. It hinted at the opportunity of community and had me questioning, what defines “good” bread? What followed was months of extensive research that solidified my ideology around what constitutes good bread and how to make it. There are several resources that were pivotal while developing my knowledge and love for bread baking but to name the most influential: Brian Lagerstrom, who lit the spark and gave me the confidence to make my first loaf and introduced me to the notable book Tartine by Chad Roberston. My other inspiration comes from Jon Pryzbyl, the owner of Proof Bread. His passion is contagious, his ethos is solid, and I am still learning from him today. Bread in the US is quickly made, mass produced, and is made with cheap ingredients that has resulted in lack of quality, flavor, and texture. Most of us may not even know what they are missing because this is all we have ever known. I wouldn’t have caught on if I hadn’t had the opportunity to see for myself at such a young age. My passion is making awe inspiring bread using the best ingredients and processes that changes my communities relationship with bread and restores their faith in this essential food product that was ruined by the industrial age.