Dan the Baker’s artisan breads are deftly created from 100% organic grains, using the ancient method of sourdough fermentation. For most of our breads, we use only our wild leaven to raise the dough. This time-honored technique imparts a beautiful complexity and savor to our bread, and yields easily digestible loaves.
Dan Riesenberger has been baking professionally since 2007. From discovering the benefits of sourdough breads to building and operating a stone hearth, he has had a strong passion for producing wholesome breads for his community.
