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Jonathan Bethony, baker at Blue Hill at Stone Barns, led Washington State University’s Bread Lab from its inception. Several baking-related jobs followed his graduation from the acclaimed San Francisco Baking Institute. He then began developing artisan bread programs for area bakeries, including Good Earth Natural Foods in Marin County, where he strove to produce the highest quality products using local and organic ingredients while employing time-honored processing techniques. This journey led Jonathan to the doorstep of the famous Craig Ponsford, who introduced him to the latest and greatest trends in whole-grain milling and baking.

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