Sourdough Bread


I began this journey of baking sourdough bread 3 years ago. My good friend Louise introduced me to Sarah Owens' cookbook, Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More. Since then, I have been baking consistently. My continuing education has included multiple classes with Sarah Owens at her Rockaway, NY bakery, a week at the San Francisco Baking Institute for their Artisan II: Sourdough class, and this year I am off to the Asheville Bread Festival in Asheville, NC. 

About a year ago, I began baking all my breads from our certified farm kitchen and selling the loaves at the farmers market and by special order. As the demand increased, I purchased a Rofco B40 oven which has enabled me to increase production. This oven is a workhorse and is perfect for my little side business.

You can find my breads on Saturdays at the Tallahassee Farmers Market, occasionally on The Red Hills Online Farmers Market, and by contacting me by email at longviewhavana@gmail.com.

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