the wood fired bakery dream

here's the idea:

to build a small wood fired mill and bakery, a production space, and sell bread and freshly milled grain through farmer's markets and a few neighborhood markets.

something along these lines, this is inside the 200 sqft Barn Own Bakery on Lopez Island.

something along these lines, this is inside the 200 sqft Barn Own Bakery on Lopez Island.

Sources on Inspiration/ Successful Models

Barn Owl Bakery - Located on Lopez Island in WA, this bakery is an amazing example of what can be done by a few ambitious bakers in a small space. The 200 sqft bakery, with just enough room for the oven, a shaping table, sink and mixer, was built by the bakers. Barn Owl sells their bread at a weekly farmer's market and through a few restaurants and markets on the San Juan Islands. They are also involved with a local grain project focusing of growing a milling heirloom varieties of wheat on Lopez island with impressive results. Slowly but surely they will source all of their whole grains from the island.

Miller's Bakehouse - Dave Miller is a legend and inspiration in the baking community. He's been ahead of the game for years and the movement is finally starting to catch up. Dave sourced his grain locally, mills fresh flour for his breads, and bakes in a modern deck style wood fired oven. His bread is the best around. Dave bakes 300 loaves a week and sells every one at the Chico, CA farmer's market. 

additional bakeries

the bejkr

farm and sparrow

elmore mountain bread

 

The list could go on and on but I am limiting the list to this handful because these bakeries are all wood fired, use freshly milled flour and the physical bakeries are integrated into the bakers' homes. My point, there is plenty of evidence that this model can be successful the above bakers mentioned are all revered within the baking, eating, and farming communities. All of these bakeries produce incredibly high quality bread and have a strong connection to agriculture and local economies.

 

Farmers: Collaborators

Nash's- Sequim, WA, I've been using their wheat and rye and really like it, hope to continue working with them.

More potential partners.

Kirsop Farm- Modern Wheat, Quinoa.

Blue Bird Grain Farms, WInthrop, WA- A reliable source of Spelt, Einka, Heritage Grains.

Farihaven Grain Mills, Bellingham, WA

Lonesome Whistle Farms, Willamette Valley, OR

Camas Country Mill, Eugene, OR- 

 

The Equipment

Because I hope to keep the bakery small I don't need much more than this but plan to add a fridge and a mixer when I am able. In addition to the oven and mill I'll need to build the actual bakery space, a work table, baskets and tubs for dough, racks for bread, and lots of other little things.

New American Stone Mills, 26" Granite stone mill, $12,000, built by a couple of American bakers.   photo cred. fulton ford?

New American Stone Mills, 26" Granite stone mill, $12,000, built by a couple of American bakers.

 

photo cred. fulton ford?

4'X6' wood fired oven built by Boreal Heat in Ashland, OR. $12,000.

4'X6' wood fired oven built by Boreal Heat in Ashland, OR. $12,000.

 

The Baker

I'm Ryan Lee, the guy behind the project, building a little bakery has been my life's dream. A simple and staple craft that I hope to continue to develop into old age. I've recognized a need in the region for quality whole grain bread, I think I may be the one to provide it.

relevant experience

Josey Baker Bread/The MIll: 2012-june 2016, miller/ baker, grain sourcing, pizza maker, teacher.

Hattery Labs: 2011-2012: in house interim chef/baker. prepared breakfast, lunch, snack, and daily bread for startup company

Devils Teeth Baking Company: 2009-2011: baker, daily bread, american sweets, soups, savory treats. 

Brown Bread: 2010-2011, my own micro bread project, baked loaves in a backyard earth oven sold them 

to neighbors, gave this up to accept the job at Josey Baker Bread.

Education

Enterprise For Equity- Currently enrolled in a business planning class.

Cascadia Grains Conference 2017- Workshops and panels for developing a local grain economy and whole grain baking.

Grain Gathering 2016- Workshops and panels for grain nerds and bakers, assisted in teaching a class.

Community Grains Conference 2015- Panel encouraging the development of a local grain economy and whole grain baking.

Mill Dressing Workshop 2016- learned to sharpen and maintain mills

SFBI Ancient Grains Workshop 2012- week long workshop dealing with grains such as Spelt, Einkorn, Teff, Emmer, Kamut etc.

Baker Exchange 2015- Tabor Bread, Portland, OR- Spent a week working with the folks at Tabor, milling and baking in a wood fired oven.

Journeys

as a key part of a baker's education we often travel and spend short amounts of time in other bakeries, talking shop, making bread

drinking beer

some places i've visited and spent a little time

Miller's Bakehouse Chico, CA- Sub Rosa Bakery, Richmond, VA- Farm and Sparrow, Asheville, NC- Tabor Bread, Portland, OR,- Barn Owl Bakery, Lopez Island, WA-  The Bejkr, Sonoma, CA