I grew up with home bakers - my Grandma Swanson, my Dad and Mom - baking was never an elusive art. Popovers, quick breads and pies were a normal part of family cooking. And while I didn’t learn any recipes from my Grandma, she showed me how to feed the people you care about.

Taking those lessons with me, I baked cookies and pies, scones and cinnamon rolls, for every occasion and person who came to my home.

Over the years I grew a passion for bread baking, learning from books and online communities. By chance, I read about a baker and teacher in North Carolina who taught bread baking using old world traditions.  Not only did she teach wood-fired baking and natural fermentation, but an approach to work rooted in observation and commitment which has endured in my mind ever since. The connections I made in that class lead to more people and resources about baking and grains. More workshops, conferences and connections grew from there.

I have no culinary degree, but I am not self-taught either. I have learned from and alongside a community of thoughtful bakers, farmers, millers and educators.

Folk Bread is the combination of two practical beliefs: that working with your hands in the service of others is necessary for strong individuals and communities and that good bread, grown and made by humans, is nourishing to both bodies and souls.