En Plein Air’s bread is crafted one hundred percent using natural leaven and organic grains- it is unique each time it is baked, depending on the air’s temperature, humidity, and the delicious ferment that results. Bread that is made from natural leaven involves an investment in time and attention- an age-old technique that results in an appreciably more complex flavor, greater nutrition, and dramatically improved shelf stability.

My passion for baking in this way has been inspired over the years through various avenues, but the real learning was birthed from studying Chad Robertson’s work with Tartine. I have experienced the satisfaction of seeing and tasting these loaves come to life in my kitchen and tasted the joy of sharing them with friends and family. I am thrilled to introduce this platform as a way of expanding the opportunity to share this craft.