After moving to the U.S. from Belgium, I missed the rustic loaves from my neighborhood bakery. So I dove into making my own sourdough. It was a long road from those first attempts to re-creating the open-crumb artisanal bread of my homeland, but once I perfected my recipe, demand from friends and family grew. Everyone clamored for the simple pleasure of a crusty loaf.
However, baking just four loaves at the time in my kitchen oven was no way to build a business, and I soon learned that pain of wanting to increase output, but not having space or budget for a massive commercial oven.
Thus, the Simply Bread Oven was born.