Get That Dough

About

Running a sourdough bread business teaches you quickly: you’re not the boss—the dough is. I can plan my production schedule down to the minute, but if the starter isn’t active, the dough won't rise. If the weather shifts, the bulk fermentation might speed up—or stall. It humbles you. Reminds you that even in business, some things are still organic. Still alive. Still out of your hands. But that’s also the beauty of it. Every loaf is a conversation between the culture I’ve grown and me. And when you bite into a crusty edge and close your eyes? That’s when you know: you’re not just buying bread. You’re buying care. Craft. Time. Margins might be tight. Sleep might be short. But in the early-morning quiet of the bake, when the ovens roar and the dough transforms, I remember why I started. This isn’t just business. It’s fermentation—of food, yes, but also of trust. And I’m also so grateful that you are trusting me to get you that dough!