Today we’d like to introduce you to Jordan Davis.
Hi Jordan, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstories with our readers?
Each year, I’d pick a food project. Three years ago, I wanted to do the original bread. I figured bread wasn’t inherently bad for us, but something about our modern-day approach was off.
I dove into the world of sourdough and naturally-leavened bread. After a few months, I was baking eight loaves every weekend, giving most away. Neighbors and friends kept asking for the recipe and they also wanted to know where my bakery was.
I started showing them the two-day process from my home, and then that quickly evolved into a 3-hour hands-on workshop where I prepare everything in advance rather than having people sleep on my couch. Mooon Bread is now an ever-expanding and -evolving side project, that is empowering thousands of households across Utah and the world with the ability to work with bacteria to unlock the great nutrition and flavor of long-fermented wheat, in a wide variety of forms.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back would you say it’s been easy or smooth in retrospect?
Building a workshop in such a way that I could show people all the steps in three hours as opposed to the full course of things over two days took a while. I taught people for free for a bit before being comfortable charging.
I’ve had to get creative with my week in order to prepare in advance for a class. I need to have everything ready at the right stages in the right amounts in order to have a successful class, and it is always a balancing act, with a few all-nighters.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
For my day job, I work in technology at Adobe, and I thrive in seeing how all the pieces of complex systems could or should fit together, and then simplifying things into natural and accessible workflows. Being creative in the kitchen with Mooon Bread is similar in terms of combining ingredients and modifying ratios, heat, and time to work with the bacteria and natural world. I also teach smoothie bowl classes with Whirled Juice, and the creative flows inform each other.
I’m proud of creating a truly Utah bread. I’m also proud of the ecosystem that is forming with local artisans. This includes bread bakers and breadboards that are each one of a kind and add a touch of rustic elegance to the sourdough process.
I feel in my element when I am teaching a class. It is natural for me to talk about food and connect with people while doing it. Food is about relationships and connections and communities, and Mooon Bread helps foster that.
What are your plans for the future?
There is an opportunity to create an on-demand sourdough course and do more video work. I can also reach more people by teaching more virtual classes. I’ve also considered doing whole wheat courses. In the last month, two different restaurants contacted me to see if I could provide bread, one for a sandwich shop, and one for a brewery. I’ve also had others reach out about creating a breakfast/brunch restaurant.
My mission is to make naturally-leavened bread accessible to every household in the world that would like the nutritional and flavor benefits of something that is a true joy to make. Something about the local aspect continues calling to me, so I’m going to keep working with local artisans to provide as much of a complete bread package as possible, innovating along the way.
Pricing:
- 3-hour Sourdough Workshop: $77
- Wood-fired Breadbaker: $150
- Breadboard with crumb catcher: $170
Contact Info:
- Email: mooonbread@gmail.com
- Website: https://abnb.me/nreaaXSqjlb
- Instagram: https://instagram.com/mooonbread
- Facebook: https://www.facebook.com/mooonbread/
- Twitter: https://twitter.com/mooonbread
