Against the Grain

A special episode dedicated to what I’ve learned about entrepreneurship, small business growth, and myself in my first year of owning a bakery.

It’s time for a break to explore more in and outside of the kitchen… starting with bean cookies.

In a turn of events, we’re now baking bread (and rolls!) for our Italian neighbors. Plus, other ways our wholesale program is developing. 

Looking into the key moment in every baking class. Plus, working with new bread school instructors and hiring a new production baker.

You might say that I think like bread. And I’m teaching others to do the same. 

Plus, a week full of new events and how they look different than they used to.

How bakers see across three “timelines.” And how new changes are challenging my own vision.

Our bakery is opening, new things are unfolding, and the story of Rebel Bread is changing.

Join me every Sunday beginning October 14 for weekly updates and conversations as Rebel Bread enters the Denver food scene. It’s the ongoing story of a passion for bread, a millennial bakery startup, and the search for what food can teach us about community and identity.