Daniel is the founder of Bread Alone Bakery, one of America's most celebrated artisan bakeries, and a James Beard Award-winning author for his book Living Bread. Since founding Bread Alone in New York's Hudson Valley in the early 1980s, he has been a pioneer in bringing European artisan bread traditions to American consumers—particularly naturally-fermented sourdough and whole-grain baking.

Daniel's expertise directly informs our product development and quality standards. His experience scaling an artisan bakery from a single location to a regional presence provides us with a proven roadmap for growth while maintaining the uncompromising quality that defines true artisan baking.

As an advisor, Daniel offers technical guidance on recipe development, production scaling, wholesale operations, and the most important question we face as we grow: how to maintain artisan quality while increasing volume. His mentorship has been invaluable.