My wife and I started Wheat & Sour to share our love and passion for artisan bread and pastries. We have been fortunate enough to spend 8 years in San Francisco, surrounded by some of the best bakers and culinary minds in the world, and we are so excited to share what we have learned and tasted with our fellow Dallasites.
I received my degree in culinary arts from City College of San Francisco and began my career in baking at La Boulange, a large-scale bakery owned by Starbucks. I went on to work for Patisserie Philippe, a small wholesale bakery supplying San Francisco coffee shops with artisan French pastries. Continuing my education in baking, I interned and then later worked at the San Francisco Baking Institute, a world-renowned leader in artisan bread and pastry education.
My wife and I pride ourselves in staying true to the definition of artisan products, making everything by hand, using only quality ingredients, and sourcing locally whenever possible. We hope you enjoy our products as much as we enjoy making them for you.