In 2002, Elisabeth Pruiett and Chad Robertson came into San Francisco for dinner from their home and small bakery in Point Reyes. On the corner of 18th and Guerrero they spotted a baker sitting outside. He was ready to retire, but didn’t want the neighborhood to lose a corner bakery. It felt like fate.
What made us we make everyday. It’s our job as bakers to make it count by making it good. As farmers across the country plant different varieties of grains, we as bakers will have more choice in the flour we’re able to work with. There’s a world of flavors most of us have yet to taste. But we will.