The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.


islandbakery's picture


Hello All,

I'm a long time lurker who is finally coming out of the shadows! I've met a few members over the years at different events and thought it was time to join in the fun. I run a licensed cottage home bakery on a small island in the pacific northwest. I use a subscription format that works well for me. Most of my breads include freshly milled whole grains and I do a variety of pastry both croissant and brioche. I have attended many classes at both SFBI and King Arthur. But enough about me! I hope to keep learning and exploring all thing bread & pastry.

CalBeachBaker's picture

Welcome aboard!  I recently joined the fun here too.



Benito's picture

Welcome to TFL, I hope you join in helping new bakers out.  It’s great to have an experienced baker like you in our midst.  I look forward to learning from you.


Yeast_Mode's picture

Hello! I also live in the Pacific Northwest. What flours do you use? I discovered Cairnspring Mills last year during the flour shortage and haven't looked back since.