Growing up in San Francisco, I’ve loved sourdough from a young age. Working in the craft brewing industry for several years, I learned how to bring out the best flavors from helpful microorganisms. I was curious about creating sourdough, but it didn’t seem as interesting as working with pastries.

Almost seven years later, after quarantine, I finally got the chance to bake professionally at one of the city’s most sought-after bakeries, Rize Up. Working there not only broadened my perspective on what sourdough could taste like, but also who was making it. We weren’t only sharing delicious new flavors, but also helping nourish our community. Now that I’ve arrived in Virginia, I want to continue to share my love of sourdough with even more people.