BAKER

About ten years ago, my wife Sarah and I came back from a trip to Europe where we had enjoyed eating Liege waffles in Belgium, croissants and baguettes in Paris, and soda bread in Ireland. When we returned home to the states, I started looking for where I could buy more of these tasty treats. I couldn't find anything that came close. So I started baking so we could have them anytime we wanted, and it spiraled from there. After the initial learning pains, we realized that what we could bake at home was almost always going to be better than what we could buy from the store, and we had control of what ingredients went into it. This means we could cut or replace the sugar, substitute in a hearty wheat flour, add protein and fiber, or just enjoy bread without all the added preservatives.