Hi, my name is Grace.
I have been baking semi professionally for about 10 years. It all started with a school science project that got me interested in wild yeast.... the rest is history. I love baking and now own a small bakery where we bake artisan style, slow ferment, whole grain breads and sourdough brick oven pizza. We primarly sell to local restaurants, a small grocery store and farmer's markets in the area.
I wanted to join this forum because it seemed very informative and also because I hoped that maybe someone might benefit from the things I've learned along the way.
Thanks for having me!