A Baker’s Craft: The rise of ORIGIN Breads

From Brava Magazine:

Living around the world and experiencing different types of breads—and countries where bread was scarce—inspired Kirk Smock to start baking his own. After nearly two years in business, he’s still reluctant to call himself a professional baker but his ORIGIN Breads would never be considered amateur.

Previous
Previous

Best Bagels in Madison

Next
Next

Artisan Grain Collaborative launches program to benefit bakeries, farmers and local communities