Grindstone Bakery

Grindstone Bakery was founded in 1999. We started in a small garage in Santa Rosa, California, experimenting with alternatives to modern Wheat and creating cultures for an authentic sourdough fermentation. My father was a partner at a flour mill. I grew up amonggrain fields and all kinds of flours and breads. I wanted to be a chemist, so my father thought that the natural path for me was to be the mills chemist. But during my studies I was captivated by the world of science and decided that just testing flours was not enough of a life. So, I went on pursuing an elusive career in science. Today, I am extremely happy that I have found myself again. Baking, being a science, requires the precision and rigor, the experimental and inquisitive skills that are rooted in my scientific background. Baking is also an act of love that now provides meaning to my life.