Meet Mark

Mark's passion.

It's a bit of a long story, so we'll give you just the highlights.  Mark grew up in New England and studied  Political Science.   During college, a love of people and the gift of the gab landed him in the restaurant industry.  After rolling up his sleeves waiting tables, polishing silver at the fanciest of places, managing a vegetarian restaurant, and working at the famed Pepe's Pizza in New Haven, he refocused his attention on the art and study of wine. His passion for wine turned into a successful career, and for 17 or so years, he worked with the best wine importers.  He used to say, "it's about the juice,"; as he realized the plethora of flavors that resulted from grapes that were grown with love and handled with care.  It's here that he developed a keen sense of taste and smell, falling in love with authentic food and wine as he sipped and swirled his way around the globe.  Literally. 

A life moment occurred, and Mark relocated from Chicago to the desert in 2014 to be closer to his mother.  Mark always joked that he would start acting and dressing like a cowboy when he was an older adult. He envisioned cowboy boots, dungarees, turquoise rings, and of course, a horse to ride.  He never knew he'd be slinging dough and not riding horses here in the desert. 

 

As fate would have it, one sunny California day, on a whim, he signed up for a class on making sourdough bread.  What ensued could only be described (primarily by his wife, Kristin) as an obsession.  Before either of them knew what was happening, their kitchen had a grain mill, a second oven imported from Belgium, and flour....flour on every conceivable surface. 

Days turned to weeks and weeks to months; Mark realized the importance of sharing healthy sourdough bread with his community.  There was a true need, as there were no artisan bread bakers in the desert with one's best health in mind.  He was tired of going to stores to see loaves with preservatives. After days of researching, baking, and juggling his successful day job as a realtor, he now, more than ever, understood that flavor and nutrition could exist together based on a different method and process.  He wanted to exceed the norms and standards currently in the baking world.  He understood that baking authentic sourdough bread in the Coachella Valley was important and that it started with excellent grain that was turned into fresh milled flour.  It was clear internally that he discovered his purpose; he knew he had to do move forward. Thus, Bread and Flours was officially launched on September 15, 2019.  A business dedicated to pursuing the highest standards in handcrafted naturally leavened sourdough bread, with health and wellness as a top priority and the love of whole-grain foods for one's best self.  A plant-based company that understands its responsibility by positive actions at its core in harmony with our environment and planet.

 

Mark continues his education in the craft of sourdough.  Since that fateful class, Mark has since worked in commercial bakeries "staging" ( a french word for an unpaid internship learning one's craft). He has participated in classes supporting sourdough baking and looks forward to a wonderful future in building Bread and Flours. 

 

Meet Kristin

 

Kristin is multi-talented.  A beekeeper, a master gardener, a professional wine consultant, a crafter, a true renaissance woman.  

Don't let this smile fool you; Kristin is a business shark.  Savvy, intelligent, and quick-witted.  

Kristin is warm, passionate and will be happy to share her opinion on almost any subject.

Just ask her. Really. 

Kristin is equally involved in all of the daily activities for Bread and Flours.  These include, in no particular order, deliveries, quality control, business development, new preserve recipes; she is essential, and we couldn't survive without her keen insight into all matters.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Meet Judy

Judy is a go-getter.   From the Marriot corporation to a floral designer, raising a family of 4 gents, with her husband, Tom. Judy also has 9 beautiful grandchildren.  Judy brings support to all matters at Bread and Flours. This includes preserve making, inventory management, product development, and product controls.  Judy is a renowned baker, always sharing with family and friends all her treats.  Her customer service skills are exceptional, making everyone feel like they are part of her family. 

We definitely couldn't do it without Judy. 

Judy puts a smile on everyone's face!