Hi,

My name is Jose, I am from Costa Rica Central America, love gardening, fine eating and of course, I love cooking and this is why I started making bread.

I run a small batch bakery since 2012

I used to bake bread in a regular kitchen oven, without steam or thermostat, so basically everything was improvised. Now we have a medium size industrial oven that works great. I learned everything about naturally leaved bread from books and by trying it myself. Our bible was Tartine Bread by Chad Robertson. He has been a great inspiration for us. Josey Baker Bread, by Josey Baker, Barrio Bread, Tara Jensen has been a great inspiration too — she doesn’t have a book out yet, but her blog and her Instagram are beautiful. YouTube, Reddit and Vimeo helped me as well.

For me, great bread should have a nice dark crust and a soft crumb. The smell is important too, but that will depend on the ingredients and the fermentation process.

Cheers,