News Feed

Curated research on bakeries, food systems and grain chains.
Here we share the ongoing market research we are doing for our bakery as well as work being done regional grain economies (so we can source as much locally as possible). These mini-posts represent some of our homework and inspirations that help guide some of our business decisions. We aggregate news from dozens of sources on a weekly basis.

Wilmington Bread Company on Instagram

via Instagram
Posted June 30, 2022 10:09 pm by Paul Bonneville
Surprisingly these started-a-bakery-out-of-my-home stories where their businesses grew into a brick-and-mortar space keep popping up. Many of them at least try to source their grains and flour locally. Inspiring on both fronts:

I’ve been waiting for the “right” moment to share some exciting news about the future of Wilmington Bread Company and finally decided that there’s really no such thing so here we go! We signed a lease a while back and have been building out a new production space that will allow us to better serve the community of Wilmington and surrounding areas. I also left my career as a CPA and am now dedicated to producing naturally leavened bread full-time! Finally, we have brought on a couple of new team members that we will introduce soon. The new space will be primarily production to start but may eventually expand to online order pickup and/or light retail.
Locations
Wilmington, NC,
United States
Sales
Baking

Buckwheat Artisan Sourdough Bread with Proof Bread

via YouTube
Posted June 29, 2022 9:28 pm by Paul Bonneville
I must warn you about the information and educational rabbit hole that is Jon from Proof Bread. Long, unscripted videos talking about all sorts of aspects of starting and running a bakery. I've posted about Proof a while back, but it was worth sharing again with a recent video.
Locations
Mesa, AZ,
United States
Organizations
Baking
Milling & Malting

Latest addition to our database: Lumi Baking Co

via Instagram
Posted June 28, 2022 8:59 pm by Paul Bonneville
So I am sensing a theme in my news feed postings, and I don't image it will be changing any time soon 😁 That theme is inspiration! Just came across another cottage food bakery that is a stone's throw from us here in Lafayette, Colorado. Lumi Baking Co. in Kremmling, Colorado! Don't let the "cottage" part fool you though, there is some very experienced talent at the helm in the form of Diana Bush. Be sure to check out her website too:

Lumi’s first farmer’s market was a success! Only four pastries left at the end of the day. See you all again in two weeks (with more kouign amann)!
Locations
Kremmling, CO,
United States
Organizations
Baking
Sales

Small State Provisions Expands!

via Instagram
Posted June 27, 2022 9:08 pm by Paul Bonneville
More inspirational updates from a small bakery on the east coast, Small State Provisions, that has seen enough success to grow their operation:

Big News Y’all - I am beyond excited to share that this week we will pick up the keys to our second location of Small State Provisions and we’re headed over the hill to AVON! This much needed bigger space will allow me to get a ‘real’ bread oven and so much more that we desperately need to continue to grow.
Locations
Avon, CT,
United States
Baking
Sales

Anello, the tiny restaurant that's raising the bar for Tucson pizza

via This is Tucson
Posted June 26, 2022 11:46 am by Paul Bonneville
This is one of those places that inspires me. 

It's easy to miss Anello. There's no sign on the brick building — formerly a gallery space — in this once-sleepy neighborhood near downtown. But peek through those geometric windows and you'll be struck by a bulbous gray oven and the man standing beside it wearing a Pizzeria Bianco shirt. 

When I was a teenager, I worked at two different pizza places where we made the dough and sauce from scratch. Now, we didn't have wood-fired ovens, but I'd be lying if I didn't say I see one in our future 🪵🔥

Of course, I did work at a pizza place that did have a wood-fired oven...for about two weeks...and couldn't hack it. 

It wasn't the heat. 

It was the fact that at then end of every shift, I had to haul the next day's wood from the basement in trash barrel. It took 4 or 5 trips up and down a 40-step flight of stairs 😓 After being drained from making the pizza during rush hour, I decided they weren't paying me enough. I got a job as a life guard that summer.
Locations
Tucson, AZ,
United States
Organizations
Sales
Eating
Food & beverage creation
Baking

Heirloom Bakery & Hearth

via Instagram
Posted June 23, 2022 8:55 pm by Paul Bonneville
I recently came across Heirloom Bakery & Hearth through our Instagram feed. Seeing the former use of the building that they used to build their bakery business in, in conjunction with their 7 year anniversary announcement, was a bit inspirational for me as we embark on a similar journey. 

I wish I could find more information on their backstory, but their Instagram feed offers at little peek:

Today(May 7) marks our golden birthday for Heirloom 🎉. Seven years of grit, grind, hustle, happiness, tears, joy, friends, co-workers
Locations
401 E 63rd Street,
Kansas City, MO,
United States
Sales
Baking
Eating

First-of-its-kind bread now available in Bay Area

via bake magazine
Posted June 22, 2022 8:06 pm by Paul Bonneville
There is a lot packed into this little article, so be sure to go and read it. In brief, it tells the story of the revived Hourani heirloom grain and some of the grain chain partners that made it happen:

A first-of-its-kind bread will be available in San Francisco Bay Area bakeries in May. The bread — available in bakeries including Rustic Bakery, Jane, Ponsford’s Place, The Bekjr, and Avast — is baked with Hourani flour, a 2,000-year-old heirloom grain.

An Artisan Baker, Ken Forkish from Ken's Artisan Bakery

via YouTube
Posted June 21, 2022 6:50 pm by Paul Bonneville
If this isn't inspiration for a current tech worker, I don't know what is 😃 I just learned that Ken Forkish left the tech industry to get into baking and stumbled across this video from several years back.

Evolutions in Bread

via Instagram
Posted June 20, 2022 11:23 pm by Paul Bonneville
We'll be keeping an eye out for this one when it comes out:

This just in: @kenforkish is coming out with a new cookbook! Evolutions in Bread, coming 9/20, is now available on pre-sale at the link in our bio. Covering artisan pan breads, Dutch-oven loaves, and a new efficient sourdough method, these are recipes that you’ll want to use every week. Let the countdown to September begin! ⁠
Locations
Portland, OR,
United States
Baking
Advocacy & Education
Food & beverage creation

Meet Mad Agriculture

via YouTube
Posted June 18, 2022 11:47 am by Paul Bonneville
On the farming front, as a nation we need to rebuild sustainable regional food systems and grain chains so that small food businesses like ours can source ingredients as locally as possible. For farms to convert from commodity agricultural practices and business models, they need help. That's where Mad Ag comes in:

After over a year of documenting our work in the regenerative community, we are thrilled to be releasing this short film about who we are, who we work with, and what we do. In short—this is us, these are our people, and this is our story. Welcome to the revolution.
Locations
Boulder, CO,
United States
Organizations
Advocacy & Education
Farming