Christopher MacLeod 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, Christopher 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, Christopher relies on the skills taught through his peers and mentors. 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 and rural Germany.