Julia Khodabandeh
My professional life is in the good food movement, with roles at Stonyfield, MegaFood and other mission driven brands. Looking to learn more about the local grain economy and exploring business ideas around bread and entertaining. New to baking but have started gifting and sharing my Tartine bakery inspired sourdough with friends. I bake between 6 and 10 loaves a week currently and need to source a local flour by the 50lb bag - open to suggestions.
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