Elizabeth Soper's Artisan Foods

When I trained as a Naturopath, I learned to view food as a medicinal product as well as all the other wonderful things it holds for us, such as ritual, celebration and cultural identity. In my studies and life experiences my belief in this tenet has only strengthen. My problem, however, was...did the food have to taste that way? So I went to culinary school.

Since then my baking life has been an exploration of the principle of exquisitely tasting foods supporting good health. My food influences are primarily European. My bread processes incorporate artisan baking techniques that were developed when people had more time and knew that good things took time. All my loaves take about 3 days to make. I use wild yeast fermentation, starters and soakers. I have been told following these processes are comparable to "sprouted breads." What I do know, with certainty, is that many people who have trouble with commercially processed bread are able to tolerate my bread.

All my other products are made from seasonal produce bought from the Farmory buying club or local certified farmers. I am always exploring ways to bring the community new, quality baked goods following ancient artisan techniques.