In this interview for Food Farmer Earth, Tim Healea explains how his little t american baker got its name, and says that even after baking tens of thousands of loaves, the magic of bread still bowls him over.
Tim Healea, renowned for the quality of the breads that he makes at his little t american baker in Portland, Oregon, said he never dreamed he’d have a career in the food business, much less own his own bakery. As a matter of fact, he calls his discovery of his passion for bread a complete accident.
Growing up the Pacific Northwest, Healea had always wanted to work in the magazine business. So when he graduated from college with a degree in journalism, he went to work at a magazine in New York City.
“I started as an editor for a trade publisher that did magazines for restaurants and retail,” he said. “And I hated it. It was a corporate desk job and it just wasn’t me.”
The finished product.
Thinking he might prefer working with food, he quit the magazine to give culinary school a try. It was there that he ran across "Breads from the La Brea Bakery," Nancy Silverton’s landmark book on artisan bread. He started baking using her recipes and fell in love.
Read the rest of Tim's story.
This week's recipe is for an easy holiday soda bread. Get regular updates on this series about our local food scene by subscribing.
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