Baking All Night Long

#1: Introduction

I changed careers in the same day. I was printing newspapers as the second-shift lead pressman at a printshop in suburban Grand Rapids, MI and after punching out at around 11:00 PM I drove to the little bakery that we just bought. The purchase price included six-weeks of training, and I couldn’t wait to begin my new life as a baker. I joined John, already busy scaling ingredients and mixing dough and began learning how to make bread. That was sometime in March of 1995 and I’ve been making bread all night long ever since. 

And, along the way, I’ve collected a lot of stories. Some of them might be interesting and fun, dear reader, and now I get to have my own corner of our website. Baking All Night Long seems like the natural name for my column, so that is what it is.