Dan the Baker specializes in hand-shaped breads and pastries made from organic grains and local dairy. Dan’s breads are sourdough based, and are baked in the european tradition, in an Italian deck oven. The bakehouse also features specialty coffees from local craft roasters, prepared as espresso & pour over.
Daniel R.
Business Owner
Dan Riesenberger has been baking professionally since 2007. From discovering the benefits of sourdough breads to building and operating a stone hearth, he has had a strong passion for producing wholesome breads for his community. While working at Northstar Café Dan was gifted a sourdough culture that a coworker had procured from her time at the Cordon Bleu Institute. It has been in constant use ever since.In 2008, Dan and his father built a wood-fired brick oven right in Dan’s backyard. This oven required twelve hours of constant firing in order to store enough heat for bread-baking. Using this old-world process of baking from retained heat, Dan cultivated an intuition of timing, which informed the techniques that we still use today in our much more modern kitchen.
As the business grows, Dan is constantly involved in production from shaping and mixing to hand-laminating croissants and baking beautiful loaves.
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