Meet your baker.

Thanks for visiting! I’m Dan, the baker & owner of Bedstone Baking.

My journey to becoming a baker started in Grandma’s and Grandad’s kitchens baking cookies, banana bread, cakes, and muffins. Eventually I discovered yeasted breads and made many a bland loaf in a bread machine at home. I began searching for more flavor from fewer ingredients. More magic in every bite. My quest led me to naturally leavened bread: sourdough. My first loaves were failures and I had no idea why. So I kept searching, reading, and eating good bread from other bakers. As my baking skills progressed so did my career as a professional musician.

After attending the San Francisco Conservatory of Music and thousands of hours spent practicing I soon found myself in the Music Library of the San Francisco Symphony proofreading and editing music for the orchestra. I also began baking for the musicians, leaving test loaves to sample backstage. I visited bakeries during rehearsal breaks and looked at bread formulas during intermission. I exchanged ideas with other bakers in the orchestra and contemplated baking professionally. When a baking job opened up at my favorite spot in Marin I took the chance and applied for the job. Some of my musician colleagues thought I was crazy, others recognized my calling, and my family encouraged me to follow my new path.

After several years baking throughout Marin and Sonoma counties I decided to launch my own business, Bedstone Baking. Why Bedstone? When wheat is stone milled into flour it is ground between a pair of stones. The top stone turns around a central shaft, it is called the runner stone. The lower stone is stationary and acts as a foundation, it is called the bedstone. Baking has been part of my life for years. It connects me to my family, the community, and to the tradition of millers & bakers from past generations.

The bedstone is a foundation, baking is my practice.

The bread is for you.