discovered bread while living abroad in Munich, yet it took a few years to discover the art of baking. The many corner bakeries passed en route to university with wheat and butter wafting through an open and close of the door; Vollkornbrot tucked under an arm, a buttered pretzel in hand. Meals created around Brotzeit (literally bread time), became a staple. Never anticipating a career in baking, Chris studied Rhetoric & German at Lewis & Clark College in Portland, OR. Only as a form of procrastination did his baking grow, eventually leading to an apprenticeship at Fressen, a German bakery in Portland.
So an accidental baker, Chris relies on the skills taught through his peers and mentors; american, swiss, german, french, dutch. With no formal training + no set tradition, he is fueled by the GOOD VIBES \ GUTE LAUNE that the dough prescribes. His techniques and values are rooted in his mentors, found in idyllic Pt. Reyes Station, CA, Portland, OR, Minneapolis, MN and rural Germany.
He followed his wife to Bern in Summer 2017, and quickly began work at Bäckerei KULT in Basel, spending his nights alongside talented frenchmen, where he learned dough lamination. Chris spends his free time hiking, playing music, adventuring with his pup, and well..baking.