Here's to a new year and new adventure

So here is a little background. I LOVE BREAD. So much so I decided to make that my career. I have been a professional baker for about five years now. I am self taught and have a real knack for bread making. It has taken me to some cool places. In the last two years I have been the bread baker for Chef Michael Smiths Village Feast in Souris PEI. I also worked with a CSA to make bread for 450 families in a local weekly produce pick up. All of this has led me to now. I am currently planning on opening my own baker this year. I want to create a place where I can make bread using methods that have been used for a long time. I love the high hydration, long fermentation, and wood fired oven techniques. My plan is to use a Le Panyol wood fired oven and local milled grains from Speerville Flour Mill. As of right now there isn't a bakery around that does anything like this. I just want to make beautiful artisan bread that my community can love. Hopefully you can watch as i start this journey and see every step on the way.

Tyson

Artisan Baker of Backwoods Bakery