[Music] and now to a local entrepreneur who's bringing home the dough after selling bread door too as a teenager I've been baking bread since I was like 5 years old with my grandparents and everything but I started it professionally when I was 14 years old the family friend showed me a really simple no need bread recipe and I kind of snowballed from there so you start in your local neighborhood yet just kind of being like embedded in the local food Community here you got to make really great friends get surrounded by really amazing talented people it's just really a great place to be so what's the secret why why are you selling out what's cuz you're obviously massively popular you're opening up a second location now I think just our attention to the craft I am a freak when it comes to sourcing ingredients like all of our whole grain flour is freshly miled literally miled and sent to our Bakery within a week of being mil so it tastes delicious you don't you get sweet earthiness rather than a stringent bitterness that you get from dead wheat flour listen this is the only reason I came it's been nice talking but I really want to try the bread fair enough I think we should start off with our most classic loaf that we offer here at the bakery our country sourdough country okay so I'm going to cut that down the middle so you can see the crumb on the inside Cheers Cheers oh man mhm you really are good thank you oh my goodness for our bake today we put out about 1,400 pieces of bread I got in at 10:00 at night to start the bake wow the dough all ferments overnight in this big walk-in cooler that fermentation gives it the flavor the texture the digestibility it's been slowly proofing and it's ready to go so I just pop them out of their baskets squore them throw them in this oven you're making it sound easy but I know it's not easy now you're on this one here the key is to kind of crate it with your hands a little bit so you're not picking so you're not like denting it or deflating it gotta yeah that's better that looks good to me all right cuz I'm listen I'm always looking for a new job what am I doing just one that's good two beautiful three four yes you okay with that look good to me oh had to mess it up I got nervous the key is the razor actually feels your indecision you have to be oh then this razor yeah this razor could definitely okay there so be yeah there you go just be confident and secure in your Cuts confident and secure you know how long it's been that I've been trying to find those two come on I'm just pushing push it right in there okay steam it up it's literally flour and water the way that we handle them the way that we ferment them and we guide them along like a dough along you really do feel Pride like watching it turn into a full loaf of bread that people actually take time out of their day to come visit us and spend their money on our bread look at that wow oh my gosh wow black pepper perm mhm it kind of hits that like totin from the black pepper oh my goodness but we use parmesan that's probably too good to bake with holy cow what's this one herb [Music] fet come on this is almost dangerous mhm so good fig and walnut bread for how good it is really good I will be here long but long after the cameras have stop rolling this is