Meet the baker.
In 2016 I returned home to Utah from living in South America for two years. I was about to start school for theater and needed a job. A new Great Harvest Bread Co. was opening up in my hometown. I got a job as the opener and sweets baker, baking cinnamon rolls, brownies, cookies and other pastries. Soon my school schedule came into conflict with my work schedule and soon I began looking for a new position that would accommodate both. I soon transferred to another nearby location where I became the head bread baker for the past five years. It was during this time that I discovered a real love and passion for baking bread. This led me to look for ways to expand my newfound interest and came across Chad Robertson’s book Tartine. I created my own starter from scratch and began baking sourdough loaves out of my home for family and friends. Over time I found myself obsessing over bread and other baked goods, finding new ways to improve, including travelling to Paris, France to study pastry and bread baking from some of the best.
This is how Bakery 83 came into existence. It’s been a wild ride to get here, but I’m grateful for the things I’ve learned along the way and I’m even more excited to share it with all of you.
What’s in a name?
The most common question I get asked is what the 83 means. Well, it goes back to when I first showed interest in opening my own bakery. My grandfather, Dewey Brundage, was one of my biggest supporters. I’d deliver a fresh loaf of sourdough to him every week. One day he gave me a twenty-dollar bill and told me that it was his investment in my future bakery. When it came time to come up with a name, I toyed with many ideas, many of which involved honoring my grandfather, my biggest supporter, until finally I settled on Bakery 83, named after his jersey number from his time playing for the Pittsburgh Steelers in 1954.
In honor of Dewey Brundage 1931-2022
