True to the Core : Altering the Path of your Bakery
Join us for a conversation with fellow Grain Gathering bakers as they sharing thoughts, trials and tribulations of their bakeries growth paths. When bigger is not better, can you alter the direction of your bakery, staying true to your core and intentionally stay small?
Renée Bourgault, a self-proclaimed “baker-by-marriage” opened Breadfarm in 2003 alongside her husband, Scott Mangold. With a background in sales and marketing, she oversees the Retail, Farmers Markets and Pastry production at their artisan bakery. She enjoys forging relationships with small farmers and producers to incorporate into their baked goods, in addition to traveling and sharing food with friends.
Scott Mangold has been a Northwest artisan baker since 1997. In 2003, Scott and his wife, Renée Bourgault, opened Breadfarm on the fertile flats of Skagit Valley, Washington in the rural community of Edison. The intention of the bakery is to build community by using ingredients from farmers and producers in the region to craft food that is both delicious and good for people.
Scott enjoys all the intricacies of natural fermentation: the chemistry, the challenge, the depth of flavor, the dough responding to weather and flour changes, responding to one’s touch. He believes the digestive and nutritional benefits of using levain are transformative to human health.