About Tinker & Toast

Tinker & Toast is a one-woman microbakery and permitted Cottage Food Operation based in Sunnyvale, California.

I use both contemporary and old-world techniques to produce small batches of slow-fermented sourdough bread, pretzels and bagels. All the flour and grains used are organic and the whole-grain flour is freshly stone-ground on the premises.

I’m a graduate of the professional culinary program at San Francisco Cooking School and did my culinary externship at the legendary Bar Tartine in San Francisco. I staged at Manresa Bread during their startup phase, baking hundreds of loaves with the head baker on Saturday nights out of the Manresa kitchen.

I am passionate about bread, baking and local grain economies. I am a member of the Bread Bakers Guild of America and the Maine Grain Alliance.