Mark
Mark Doberenz began baking bread 15 years ago with the bakery at Camphill Village U.S.A. in Copake, NY. Working as a baking social therapist with folks with special needs he was inspired to study bread seriously and share this in his work. As the bread improved so did the dignity within the work life for all involved. The bread journey incorporated numerous mediums of learning: classes, traveling to see inspiring bakers at work, developing a bread and food library and practicing over and over again. Through the years certain impulses grabbed hold and a love of the grain took over. The bread is about the grain!
Green Lion Breads is the current manifestation of this impulse. Knowing our farmers, understanding the different qualities of grains, stone milling and creating soulful bread for nutrient consumption and deep flavor, shapes our days with meaning. We are baking with whole grains predominantly from under 30 miles away from the bakery!