Join Scott and Renée of Breadfarm in this informal panel discussing growth of their business and their quest to balance quality of life with work demands. Amidst an attempt to downsize, they find themselves making decisions to focus on quality over volume, significantly switching their business model and incorporating a flour mill into their space.
Renée Bourgault & Scott Mangold
Renée and her husband Scott Mangold opened Breadfarm in July 2003 on the fertile flats of the Skagit Valley, Washington in the rural community of Edison. Breadfarm strives to build community by using ingredients from farmers and producers in the region to craft food that is both delicious and good for people’s health. A baker-by-marriage, she oversee’s the pastry department as a complement to Scott’s naturally leavened loaves. With a newly installed flour mill at their bakery, incorporating whole grains into their existing formulas has been a focus. To make something good even better requires sourcing high quality ingredients and finding subtle nuances of flavor.