It was a fitting beginning to the Feastly Artisan Series— a Starter Workshop with Sour Flour’s Danny Gabriner. Held in the colorful La Victoria Bakery in The Mission District of San Francisco, Danny led eight Feastly Cooks through a hands-on bread making session. He covered the lesser known life cycle and considerations of using a wild-yeast, naturally fermented sourdough starter– and it’s quite the responsibility! The Sour Flour starter came back with Danny from Costa Rica over 4 years ago, he aptly named it Dulce. Their love story, and Danny’s passion for bread making continues today, and when asked why:
- It’s history being thousands of years old
- A food for everyone (sorry gf peeps!)
Before Sour Flour, Danny worked as a CNET analyst but left the technology world for something grounded and tangible. What began as an initiative to give away 1000 loaves, has grown into a meaningful business with loaves available in over a dozen shops and restaurants across the Bay Area. These days you can also find free bagels every Monday at La Victoria Bakery, a tradition true to Danny’s drive of giving back to the community.
When asked if he has any advice for potential food entrepreneurs, Danny smiled through his recollections of his own experience with the transition:
- Dream big, but think realistically. Grow gradually and value your existing support.
- Find and surround yourself with good people.
La Victoria Bakery, Photo by Olivia Bodzin
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