Meet the bread slinger, Aiyana

The bread bug bit in 2014, and I was off to the races.

Over the next five years, I amateurly wrangled yeast, attended workshops across the country, and became all things sourdough obsessed. By 2019 I ran out of friends, freezers, and oven space to handle my sourdough slinging, so I stumbled into a local bakery asking if I could move my small three-deck brick bread oven, sacks of flour and crazy pipe-dream into their back kitchen. In a leap of faith, they said yes. And here we are.

Since then, each season has brought new change: to the bread, my approach, my baking space, my dreams…

But whether it was baking as a weekend warrior while juggling work and graduate school; converting a shed into an accessory baking space during the pandemic and selling bread from my driveway; spreading my wings in a shared commercial kitchen space with local bakers and makers; one thing has remained the same: if there’s a will, there’s a way. And never explain away your bread.