HI THERE!
I’m Dan, the baker & owner of Bedstone Baking. Thanks for visiting!
My journey to becoming a baker started in Grandma’s and Grandad’s kitchens baking cookies, banana bread, cakes, and muffins. Eventually I discovered yeasted breads and made many a bland loaf in a bread machine at home. I began searching for more flavor from fewer ingredients. More magic in every bite. My quest led me to naturally leavened bread: sourdough. My first loaves were failures and I had no idea why. So I kept searching, reading, and eating good bread from other bakers. As my baking skills progressed so did my career as a professional musician.
After attending the San Francisco Conservatory of Music and thousands of hours spent practicing, I soon found myself in the Music Library of the San Francisco Symphony proofreading and editing music for the orchestra. I also began baking for the musicians, leaving test loaves to sample backstage. I visited bakeries during rehearsal breaks and looked at bread formulas during intermission. I exchanged ideas with other bakers in the orchestra and contemplated baking professionally. After several years in the basement of Davies Symphony Hall, and with a young family at home, it was time for a change. In 2017 I traded my tuxedo for a kitchen apron and started baking professionally at one of Marin County’s best bakeries.
After several years baking throughout Marin and Sonoma counties I decided to launch my own business, Bedstone Baking. Why Bedstone? When wheat is stone milled into flour it is ground between a pair of stones. The top stone turns around a central shaft, it is called the runner stone. The lower stone is stationary and acts as a foundation, it is called the bedstone. Baking has been part of my life for years. It connects me to my family, the community, and to the tradition of millers & bakers from past generations.
The bedstone is a foundation. Baking is my practice.
The bread is for you.
