The Cottage at Blue Ridge was created by Conor O’Neill in March of 2018 as a means to connect and share naturally-leavened breads with the people of Edmonds, Washington.
After spending some time in Paris, France in December of 2016 I began to learn more about the ‘Old-World’ processes and techniques of naturally-leavened bread making. Upon my return to the states, I began experimenting with locally-milled flours from the Palouse region of Washington. I am fascinated by the concept of bread making, a process that, at its core utilizes such few ingredients (flour, water & salt), yet provides such a vast variety of flavor and texture. There are so many necessary steps in the process of making bread; it’s almost as if the odds are against you in terms of a successful loaf by the end of your trials. This is what keeps me (and other bakers) coming back to process again and again.
Purchase bread at neighborhood pop-ups. See schedule here.
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