Claim OwnershipAgainst the Grain
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© Zach Martinucci // Rebel Bread
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Join me as we build a bakery, a community, and a relationship around bread.
29 Episodes
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A special episode dedicated to what I’ve learned about entrepreneurship, small business growth, and myself in my first year of owning a bakery.
Let's be Bread Friends: @RebelBreadDenver // RebelBread.com
It’s time for a break to explore more in and outside of the kitchen… starting with bean cookies.
Please feel free to stay in touch until the podcast returns: @RebelBreadDenver // RebelBread.com
What if we’re taking on too much? Updates on the retail bakery, the new farmer’s market, and how it all fits together.
Let’s be Bread Friends: @RebelBreadDenver // RebelBread.com
Taking a quick break in this busy season. Talk to you June 23.
Let’s be Bread Friends: @RebelBreadDenver // RebelBread.com
In a turn of events, we’re now baking bread (and rolls!) for our Italian neighbors. Plus, other ways our wholesale program is developing.
Let’s be Bread Friends: @RebelBreadDenver // RebelBread.com
Looking into the key moment in every baking class. Plus, working with new bread school instructors and hiring a new production baker.
Let’s be Bread Friends: @RebelBreadDenver // RebelBread.com
You might say that I think like bread. And I’m teaching others to do the same.
Plus, a week full of new events and how they look different than they used to.
Let’s be Bread Friends: @RebelBreadDenver // RebelBread.com
How bakers see across three “timelines.” And how new changes are challenging my own vision.
Let’s be Bread Friends: @RebelBreadDenver // RebelBread.com
A lot has changed since we last talked, and we’re figuring out how to grow
our little bakery and bread school.
Why we all need to be good bakers.
Taking a look at the inspiration behind the Family-Style Bagel.
What’s so special about some of my favorite bakeries.
Why those were the last words I wanted to hear.
I blame Tuscan bread for this misunderstanding.
Sharing a hidden detail in our story.
Looking for magic (not perfection) in our grand opening weekend.
Embracing the contradictions in crafting art, community, and bread.
Our bakery is opening, new things are unfolding, and the story of Rebel Bread is changing. Join me every Sunday beginning October 14 for weekly updates and conversations as Rebel Bread enters the Denver food scene. It’s the ongoing story of a passion for bread, a millennial bakery startup, and the search for what food can teach us about community and identity. Follow the adventure: @RebelBreadDenver // RebelBread.com
I made some liqueur, so let’s pour a drink and reflect on how far we’ve
come.
I had two cups of coffee and a big idea. Here’s what came of that.
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