Bread Bike strives to construct neighborhood by way of good well being and love for the atmosphere | Taste | San Luis Obispo
The Bread Bike idea is so easy, it is genius.
Mariah Grady, who likes to bake bread as a lot as San Luis Obisbans like to scent it alongside Higuera Road, revs up her apron round 4 a.m. to begin baking. As quickly as her attractive loaves and scones come out of the oven, Sam DeNicola, who loves his neighborhood, the atmosphere, and using his bicycle, hundreds up his bike trailer and rides from home to deal with delivering bread.
Once I heard about Bread Bike, my coronary heart was crammed with romance. I imply bread coming to me on a bike? Effectively, I suppose life ain’t so dangerous!
Within the time of coronavirus, this pure union of bread baking and doorstep supply is one thing that makes the world a bit happier. In reality, the co-owners say the bread is sort of secondary to their mission to unite the neighborhood in good well being and private connection.
Bread Bike’s recent breads are all the time scrumptious and ever-changing. California Nation Loaf. Sesame and durum. Historical grains and toasted pumpkin seed. Sunflower, flax, and spelt. You identify it, they’ve made it rise in SLO!
All are made with one hundred pc natural flours and grains and fermented with a 12-year-old sourdough tradition from Sonoma County, the place DeNicola grew up and the place Grady realized the way to bake bread. The co-owning pair prefers working with regional growers and millers, selecting the very best high quality, California-grown bread flour.
“To me it is so necessary to know the place our meals comes from, to know who’s making our meals and the way the meals is being made,” DeNicola mentioned. “As we develop, we really achieve the flexibility to help native growers and small growers.”
He mentioned the worth of shopping for native comes by way of in each higher taste and by way of maintaining the planet wholesome.
“Spending cash on meals is the best factor I do as a result of I perceive there is no one within the meals world getting wealthy,” he mentioned. “Everyone seems to be working extraordinarily arduous, however I believe that understanding is de facto missing in our tradition. If one thing is affordable, there is a cause it is low cost.”
When DeNicola delivers, he typically finally ends up clocking in some porch time. He would not thoughts. He admits he likes to speak, and he realized—particularly at the start of the shutdowns—that folks miss connecting with others.
He mentioned there have been occasions when a one-hour supply run would take 4, simply because so many individuals wanted to go to with a fellow human. The bread is bagged. He is sporting a masks. He units the bread down on the doorstep and knocks. If he is in a rush, he flits off to his subsequent supply, however typically he retains a distance and stays for a chat.
Seeing the individuals of SLO is his favourite a part of the job.
“I really feel protected. I hope different individuals really feel protected. Particularly within the very starting [of COVID-19], it was simply so superior to see everybody. Everybody was simply so grateful that I used to be there, and I may see how excited they had been about that social interplay,” DeNicola mentioned.
DeNicola, 28, is a baker, biker, well being meals lover, and co-owner of Bread Bike. He mentioned he is been “taking part in with dough” and making breads, pizzas, and pastas for the previous eight years.
DeNicola has by no means tried Cocoa Puffs, and he would not even wish to. He was raised natural. His mom, a nutritionist and therapeutic meals cookbook creator, was certainly one of his large inspirations in his ardour for cooking. However he actually moist his ft when going to UC Berkeley for his geophysics diploma.
Which geophysics class teaches bread baking, you ask? Effectively, none.
It so occurred that DeNicola was given the momentous job of feeding his housemates in a 50-person, coed, co-op home whereas going to UC Berkeley. There, as head prepare dinner and meals purchaser (with $100,000 yearly price range), he started making pizza and concocting kombucha. He tended to chickens and even, as a lifelong vegetarian, stepped out of his consolation zone and bought cow shares from native ranchers.
Regardless of that accomplishment, he entered the rat race for a few years after school as a software program engineer. His dream had all the time been to show his baking right into a means of sustaining himself, and he by no means stopped baking and cooking for all his mates.
Afterward down the street, he was peddling loaves on a garden at Cal Poly, and his bread enterprise sparked by phrase of mouth. Quickly, Cal Poly was including his loaves to its CSA bins and folks had been trying out the day by day baked items on Instagram.
Bread Bike started a 12 months in the past. The idea of constructing a cell sliced-bread and pastry cafe powered by bikes advanced into its present state as a community supported bakery (CSB) and pop-up bread stand at locations like Etto Pastificio in Paso Robles’ Tin Metropolis or Lincoln Market & Deli in SLO. As of the top of August, Bread Bike had 168 CSB members!
DeNicola introduced in Grady as a co-owner of the Bread Bike household in April. She grew up in SLO however was working at a bakery in Sonoma when her good friend DeNicola “nagged” her to affix forces and are available again to SLO. She mentioned with the entire coronavirus enterprise, she gave in to his pleas. She wanted a “reset.” DeNicola and Grady are on the identical baking rack with a shared purpose to each feed and get to know as many individuals they will locally.
“At our core, we’re each bakers and bikers,” Grady mentioned, although she added that they divvied up the duties. In the mean time, she spends most of her time baking, however they need her to get out on the bike extra to fulfill the purchasers.
“The truth is Mariah loves bread and baking greater than anybody that I’ve ever seen,” DeNicola mentioned as Grady giggled. “And it is sort of insane and ridiculous.”
Apparently she by no means will get bored with her loaves and insists on tasting each batch day by day. Each baguette batch should be examined and cherished. DeNicola mentioned sure, he has a bread baking enterprise and loves bread, however Grady takes it to a “complete different degree.”
Grady has been a lifetime lover of baking and consuming baked items. A few of her fortunate neighbors had been privileged to attempt her recent baked lemon squares and do-it-yourself toaster pastries, as her contributions to the world appear to heart on pleasure and delight. After graduating with a biology diploma from Santa Clara College, she took her first baking place at Sally Lavatory’s Healthful Cafe in SLO. Grady has labored in different bakeries, however she’ll let you know, she realized nearly all of her abilities baking bread in a wood-fired oven at Nightingale Breads in Sonoma.
Bread Bike rents a industrial kitchen house at Joliene Bakery within the Creamery. DeNicola mentioned his prospects are younger and previous, households and mates. The enterprise is rising, and they’re engaged on constructing greater trailers to serve extra neighborhood members by bike.
“There are causes we experience bikes, the best being that we wish to change vehicles, … however then there’s additionally this stunning cause, which has to do with our complete mission: To create neighborhood,” DeNicola mentioned. “And if you’re on a motorbike, you are subsequent to everybody, and folks can speak to you and you’ll cease, and it simply sort of slows it down a bit bit to the tempo the place you possibly can join with individuals. … I believe that is what I discovered is the very best a part of Bread Bike.” Δ
Taste author Beth Giuffre is baking and biking. Give her suggestions at firstname.lastname@example.org.