Firing up a new bread business
If you have been a reader of this blog for very long, you will probably recognize the name Jennebach. Stephan Jennebach has long been a regular commented on this site.
And now he is a subject with the new bread baking business he has cooked up.
Stephan Jennebach is keeping it "real" as he fires up his hand-built oven in his Zumbrota backyard.
Originally trained as a baker in Germany, Jennebach has done a variety of things, including a stint at Daube's Bakery in Rochester, since he moved to southeastern Minnesota in 1995.
Most recently a stay-at-home dad, he started baking whole wheat flaxseed bread for his son, Tanner, and his wife, Shelia.
That first loaf proved a spark that ignited an idea, which smoldered and eventually fueled a new business called Firebrick Bread.
He'll start selling his selection of fresh-baked loaves of cranberry-walnut sourdough, French bread, whole wheat sourdough and whole wheat flaxseed on May 21 at the launch of the Zumbrota Farmer's Market.
"My focus is on real ingredients, a real baker and a real oven," he says.
The foundation of his new venture is a brick, outdoor, wood-fired oven that Jennebach built himself in October.
"The majority of ingredients I use are grown locally and are organic," he says to explain that part of his trio of "Reals." In addition, Jennebach also mills his own whole wheat flour.
While people will be able to buy his breads during the weekly Zumbrota Farmer's Market, he is also accepting pre-orders for loaves through his website and via email.