“To see a World in a Grain of Sand

And a Heaven in a Wild Flower

Hold Infinity in the palm of your hand

And Eternity in an hour”

-William Blake, Auguries of Innocence

Before opening Simple Crust Bakery, my path was anything but straightforward. I have lived in seven different states and two different countries. I obtained a BA in creative writing, MA in literature and BS in computer science. If my degree choices seem a bit disjointed…it’s because they are. I could never decide what I wanted to do. My professional career was a collection of fields including retail, fast food, life insurance, US Navy, computer programming, tutoring. I even worked at a marina for some time. I was never happy or satisfied. Yet, amidst this chaotic life, I found one thing to be constant: I have an insatiable thirst to learn and a deep longing for no restraints on my ideas.

I just needed to find the right outlet for this insane drive I have. It took a long time, but eventually I found bread. Or rather, I should say…bread found me. I naturally gravitated towards it since I love food and culture. To me, bread is the ultimate form of both. It is steeped in history and cultural significance across the globe. One of the things I love doing most when I make an unfamiliar loaf is to take a deep dive into the cultural history of the region it originates from. You don’t get good bread without respect, and you don’t get respect without spending time with it and learning its history.

Most breads are fermented over time before baking, which is truly an awe-inspiring natural process to me. I find the world we live in absolutely stunning down to the smallest microbial level…that fascinating world in which my yeast and bacteria friends live. I don’t know if anyone has ever said it better than my dear friend William Blake…“To see a world in a grain of sand” That microbial universe where yeast and bacteria thrive is in a drop of water, a strand of hair. There was no way that once I started showing my microbial friends the due attention they deserve that I wouldn’t be hooked for life.

The more I learn about bread, the more this passion builds for me and I find a desire to share it with others. That is why I started Simple Crust Bakery. I chose that name because bread is so simple…it is just flour, water, salt, and yeast. Only four ingredients with nothing to hide behind. You have to respect bread and listen. Only then can something so simple transform into something so complex and beautiful. Bread has become my passion and love, my powerful grounding force to nature.

I started Simple Crust Bakery in 2023 because I wanted to be set free with my own ideas and bring artisan bread to more people. How do I stand out from other bakeries? It’s very simple. Bread is my craft and I respect my craft. I am never complacent or comfortable, like most other people can get with established businesses. I adopt a continuous education business model. Doing research is written into the daily practice of my business. Recently, I attended school at the San Francisco Baking institute and took two of their bread classes. I fully intend on going again sometime this year.

Thank you for taking the time to read about Simple Crust Bakery and my journey with bread. Find something to be fascinated about today and read about it. Take care, friend.

You don’t get good bread without respect, and you don’t get respect without spending time with it and learning its history.

Delicious bread of the highest
quality relies on perfecting the small details