Episode 20: Inspired Baking

In this episode, Teri (aka @nocrumbsleft) talks with James Beard Award nominated Greg Wade, (@gregwadebakes), the head baker at Publican Quality Bread in Chicago, about the importance of sustainability, and his role in the ground breaking farming documentary, “Sustainable”. He talks about his amazing collaboration with Marty and Will Travis of Spence Farm and how they grow their grains, what makes his bread and grains so different and why many gluten sensitive people are able to enjoy his bread. Teri and Greg further discuss how his baking was inspired by growing up in the kitchen with his mother and grandmother, about the New Kitchen Culture and what that means, how he inspires his bakers and what’s next in baking., his bread camp and his wonderful collaborative spirit.