Meet David

Would you believe that David’s dream of making bread began with eating a slice of homemade German chocolate cake?

Upon eating a slice of his favorite triple layer cake, the homemade recipe and the creating process intrigued him over twenty years ago.  A favorite dessert combined with a challenge had David in his kitchen, mise en place that make the cake known around the world, and an arduous process to experiment with.    It was a time consuming project, involving several steps and variables that could either make or break the outcome.  Though challenging, he found it rewarding to combine and build a complicated recipe.

A number of cakes baked and several years later, the seed of bread making was planted where baking remained foundational, but offered a new skill to learn.  David’s natural gifts include observation, steadfastness and a curiosity through research and analyzing. He had watched a number of YouTube videos, purchased an instructional and bread recipe book, and then came across Chad Robertson’s book, Tartine.  Chad’s storytelling and passion for artisan bread as he described his own journey and the complicated steps to make his sourdough starter compelled David to finally begin his own sourdough adventure.

One year has officially passed since David created (and threw out) his very first starter, “Giorgio.”  He has since learned that patience in bread making is extremely crucial.  There is a rhythm with dough and it can’t be forced to develop faster than it is ready for.  When the dough is ready, and that takes time to discover the nuances of, only then can the next step be taken in the process of making bread.  He inevitably created a new starter, “Buddy," which was dehydrated in preparation for a cross country move, and revived again after David and his family settled in Tennessee.  

Sourdough bread making has become David’s creative outlet and “Buddy” has been a thriving contributor to bread not just for family, but also shared with newfound friends and neighbors in Nashville and surrounding cities.  David has personally made well over five hundred sourdough loaves including original sourdough loaves and loaves with inclusions, such as bacon, jalapeños, olives, and walnuts, as well as baguettes, croissants, focaccia, and morning buns.  The labor of love behind bread making is as equally satisfying to David as gathering family and friends to connect, share a meal and appreciate all of the benefits of quality artisan sourdough bread.

  • We are currently serving our local community in and around Nashville, TN. However, please stay tuned for developments regarding domestic shipping in the near future!

  • Unfortunately, we are not currently in a position to accommodate dietary restrictions. While we take steps to minimize the risk of cross contamination, we cannot guarantee that any of our products are safe to consume for people with peanut, tree nut, dairy or wheat allergies.

  • That’s a great question! Please email Jenny@thegoodnewsbread.co for more information.