Bread is Good has seen a lovely little spike in interest over the last few months… lots of inquiries about what I do, who we are, what we stand for, and where and how customers can puchase what we bake. So, I thought it wise to take a little minute to reintroduce myself to those steady breadheads of mine and introduce myself to those newbies.
I am Sarah Dodge and I am the owner of Bread is Good, a rogue bakery operation based out of Atlanta, Georgia specializing in long fermented old school sourdough breads. I left restaurant life in the Fall of 2017 not knowing exactly what I was doing but knowing I wanted something better and healthier for myself and my life. Since then, I have done and tried A LOT : popups, workshops, short term restaurant fill-ins, catering, and all the while selling my bread soul to anyone who will listen. I also have spent a lot of time with my dog (although that is not why I left restaurants as it was written lol).
I LOVE BREAD, specifically GOOD BREAD. What is GOOD BREAD and why does it matter, you ask?! Good Bread is the opposite of what is available to consumers in grocery stores. It is not laden with sugar and preservatives. It is baked fresh and eaten fresh. It is long fermented using (mostly if not all) naturally occurring yeast via a mother or a starter (mines name is PETE and he is about 8 years old) as opposed to commercial yeast which studies show results in more gluten intolerant stomach issues. GOOD BREAD is crunchy, tangy, spongy, nostalgic, butter’s best friend, and the best most humble thing to share at the table with friends and family. GOOD BREAD is what our kids should grow up eating; just as important as the fruits and vegetables they are eating, their bread should be consciously consumed and not a thing laden with crap you can’t pronouce.
Since, I’ve left restaurants I’ve narrowed down BREAD is GOOD to a few approachable avenues for you consumers: 1. Weekly Bread (and bagel, biscuit, granola, etc) Sales via Deliveries, Subscriptions, and Pickups at AMMAZZA EDGEWOOD (where I bake out of their wood fire ovens) 2. MONTHLY classes and Workshops via Cooks Warehouse and privately. 3. MONTHLY Rogue bread, pastry, and breakfast popups in Atlanta and Beyond (follow my instagram for updates @sedodge) 4. CONSULTING projects with restaurants, coffee shops, and fellow bakers to bring a solid bread, pastry, and breakfast vision to light (like what I’m doing currently with PERC Coffee) and 5. Catering and Private Cooking menus (toast bars, breakfast catering, small dinner gatherings etc etc)
I want to end this little bio by mentioning that the goal of Bread is Good is NOT to open a brick and mortar bakery. I get asked when I’m opening a shop constantly and my reply is never. After leaving restaurant and bakery work, I decided somewhat quickly that the old school bakery model is not for me and also not totally the most efficient.. A lot of wasted product, hours, money, etc etc… my goal has always been and probably will always be to do things a little different. By doing things rogue and well, a little different, I have cut down on food waste, packaging waste, time waste and I’ve found more efficient ways to work and produce higher quality bread and get it into the right hands. Not everyone understands what I do (hi mom), and that’s ok, it is weird (so you sell bread on the internet?), but I’m thrilled with how this baby has grown, mostly organically, via customers who WANT BETTER BREAD. This business has afforded me so much flexibility and time to DO WHAT I LOVE. That’s the goal in the end, to consistently and with joy make a product that I’m proud of and spread the good word of good bread throughout the world.
Thanks for following along!
x,
Sarah