The Brand
Prevail Bakehouse is a Micro Bakery focusing on using unrefined grains and wild yeast cultures. These ancient traditions are not new, but have been set aside in recent history. We are here to offer healthful and delicious products using these old techniques combined with modern tools and equipment.
Prevail Bakehouse is located in the wooded hills of Santa Fe, TN.
Future plans include a space where the public can gather and be more involved in the bread baking process.
For now, you can find Prevail breads at the Columbia Farmer’s Fresh Market and at the 12 South Farmers Market between May and October.
The Bread
organic stone milled flour from Lindley Mills
mixed and shaped by hand
leavened by our sourdough starter
baked in our wood fired oven
The Baker
I am from New Jersey. I became interested in Baking at a young age, helping my mom in the kitchen, and binge watching the food network. I left high school early to go to Johnson and Wales University in RI where I learned everything from how to make bread (my first hands-on class), to classic pastries, to sugar and chocolate work. After 3 years of a lot of work, including a study abroad trip to Italy, I graduated with a Bachelor’s in Baking and Pastry Arts.
After staying on to teach a fundamentals class, I had the opportunity to head out to California to work for Thomas Keller’s Bouchon Bakery, where I climbed the ranks to be the Head Baker.
Later, wanting to learn more and keep up with trends in the baking industry, I moved to the San Fransisco Bay area to be more involved with the amazing bread community there. I learned a very different approach to bread baking that was more focused on nutrition and emphasizing the connection to agriculture. This led to the idea to start something new, and then eventually, to Tennessee.
-Erik
