Against the Grain: Recent Episodes
Zach Martinucci // Rebel Bread
A special episode dedicated to what I’ve learned about entrepreneurship, small business growth, and myself in my first year of owning a bakery.
Let's be Bread Friends: @RebelBreadDenver // RebelBread.com
It’s time for a break to explore more in and outside of the kitchen… starting with bean cookies.
Please feel free to stay in touch until the podcast returns: @RebelBreadDenver // RebelBread.com
What if we’re taking on too much? Updates on the retail bakery, the new farmer’s market, and how it all fits together.
Let’s be Bread Friends: @RebelBreadDenver // RebelBread.com
Taking a quick break in this busy season. Talk to you June 23.
Let’s be Bread Friends: @RebelBreadDenver // RebelBread.com
In a turn of events, we’re now baking bread (and rolls!) for our Italian neighbors. Plus, other ways our wholesale program is developing.
Let’s be Bread Friends: @RebelBreadDenver // RebelBread.com
Looking into the key moment in every baking class. Plus, working with new bread school instructors and hiring a new production baker.
Let’s be Bread Friends: @RebelBreadDenver // RebelBread.com
You might say that I think like bread. And I’m teaching others to do the same.
Plus, a week full of new events and how they look different than they used to.
Let’s be Bread Friends: @RebelBreadDenver // RebelBread.com
How bakers see across three “timelines.” And how new changes are challenging my own vision.
Let’s be Bread Friends: @RebelBreadDenver // RebelBread.com
A lot has changed since we last talked, and we’re figuring out how to grow our little bakery and bread school.
Our bakery is opening, new things are unfolding, and the story of Rebel Bread is changing.
Join me every Sunday beginning October 14 for weekly updates and conversations as Rebel Bread enters the Denver food scene. It’s the ongoing story of a passion for bread, a millennial bakery startup, and the search for what food can teach us about community and identity.
Follow the adventure: @RebelBreadDenver // RebelBread.com
I’m fascinated with Mr. Holmes Bakehouse’s instagrammable, stickerable, line-worthy Cruffin.
Why sourdough is an excellent canvas for storytelling. Plus, news about pop-up plans for Rebel Bread and handmade pasta classes with Zach beginning this May.
Follow the adventure: @RebelBreadDenver // RebelBread.com
What tortellini, Italian grandmothers, cheese curds, and authenticity have to do with Rebel Bread. Plus, a real-life case study on food and identity from this weekend’s The Market Beautiful.
Follow the adventure: @RebelBreadDenver // RebelBread.com
What I learned from studying tortellini and gelato in Italy. Plus, exciting news from the first ever Denver bread sale, and more pop-up shops on the Rebel Bread Tour to come. Follow along: @RebelBreadDenver // rebelbread.com
Good news. Bad news. And the story of how I got here. I describe the journey of learning to bake bread that took years in the making, and (at least) three times to get it right. Plus: some news about our bakery location and how we’re getting out into the community one “Bread Pop-Up” at a time.
It's Day 1, and I'm wondering how I will know when I "make it" in this world. Hear about what I have been up to since I moved to Denver, and how all of that has shaped the beginning of Rebel Bread. Plus: the story of how we found our potential location, and why we are looking for hammocks to hang in the bakery.
Join me as we build a bakery, a community, and a relationship around bread. Get a glimpse of where baking and storytelling meet as we're introduced to Zach and Rebel Bread.
Season 1 officially begins March 11.