After 10 months of heavy baking out of the Sour Flour Lab, it is time to change ovens. Although I loved using my home oven, being able to bake only 2 Sour Flour Loaves at a time was not enough to feed the growing demand for good bread. We are pleased to announce that we [...]
As the current CFO of Sour Flour, one of my responsibilities is to come up with the financial numbers that show how Sour Flour will be profitable. The first numbers I ever thought about for the bread business was that if I were able to sell 1,000 loaves a day, 250 days out of the [...]
Today we had our first lab at Local: Mission Eatery, and taught about Starter Care and Management. It was Sour Flour’s first public class outside of the Sour Flour Lab, and the largest class yet with over 20 people. I created a rough plan for the class, but also answered questions and improvised a bit. [...]
To reach our Goal of opening a Bakery with a Communal Oven by January 2011, Sour Flour is recruiting Volunteer Researchers. Researchers will help gather information crucial to making informed decisions about our location, our market, and our oven. Sources of funding will also be a key aspect of research. See below for a description [...]
Every Bagel Monday Sour Flour bakes and distributes free bagels to the Sour Flour community. We need volunteers to help deliver these bagels throughout the Mission and to locations downtown. If you are interested in delivering bagels while helping people start the week out right with Bagel Monday, email danny@sourflour.org.