In October 2019 I was on the verge of having a mental implosion due to external factors occuring in my life. In the pursuit of better mental health and a means to be present and process what was happening, I began pursuing an idea of being a Private Bread and Pastry Baker in Bloomsburg PA. My 5th grade teacher, Norbert Maska, introduced our class to the The Tassajara bread book. Some 40 years later, I would purchase it again, and combined with far too much time on YouTube watching and learning to make and then bake with a Sour Dough Starter. To all my friends who keep contacting me, saying they are killing their starters, I simply ask how? Its virtually impossible to kill it. I think you have to try hard for that to happen.

My Main focus is on Artisan / Classic French Breads, Pretzels, Bagels, and Pastries. I am currently blessed to assist The Blind Pig Kitchen, in Bloomsburg, with some of their bread needs. They helped me understand and figure out consistency in my baking, which is why currently I make a lot of the same things. I can get a little wild when trying new items and tweek recipes until I like the end result. Murphys Law comes into play with bread baking frequently, as there are a lot of variables that can affect the outcome.

Like this Bakery and Web Site, I am a work in Progress. Be Kind. Everyone is dealing with something.

Cool Links and Pictures below: Scroll Down