Blair Marvin, Co-owner and Head Baker, Elmore Mountain Bread

In 2004, Blair and her husband Andrew Heyn had worked in several local restaurants when the opportunity to take over a small bakery was offered to them. This was the beginning of their career as bakers and, according to Blair, they have been covered in flour ever since.

At Elmore Mountain Bread each loaf is handmade and attended to from start to finish, a 16-hour process. They use natural sourdough or small amounts of yeast in their breads and maintain the tradition of using long fermentation to improve overall flavor and quality.