Luis Medina recently opened The Flour Bender Bakeshop, a real-life regenerative bakery in Troy, New York--and we recorded this interview shortly before the opening, so it's full of the very potent excitement of celebrating a bakery about to be born. Tune in for a discussion of how the bakery came to be, Luis's plans for his menu and suppliers, dreams of a community space, his background in food systems and nonprofits, waxing poetic about grains, the challenges of implementing regenerative frameworks as a small business, and much, much more.
Luis Medina recently opened The Flour Bender Bakeshop (@flourbendertroy), a real-life regenerative bakery in Troy, New York--and we recorded this interview shortly before the opening, so it's full of the very potent excitement of celebrating a bakery about to be born. Tune in for a discussion of how the bakery came to be, Luis's plans for his menu and suppliers, dreams of a community space, his background in food systems and nonprofits, waxing poetic about grains, the challenges of implementing regenerative frameworks as a small business, and much, much more.
Full show notes and further reading links available at dresslerparsons.com/regenerativebaking
Instagram: @regenerativebaking and @dresslerparsons