Today’s guest is Claire Kopp McWilliams From Ursa Bakery in Philadelphia, PA where she makes artisan bread and pastries with local, organic, stone ground grains.
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In today’s episode, Claire and I discuss
- what inspired her to become an artisan bread maker and transition from working in restaurants including Vetri Cucina to owning Ursa bakery
- traditions that inspired her bread making and how her recipes are unique
- what is unique about the terroir at Ursa Bakery that imparts flavor to her bread
- what type of grains and flours she recommends to make various breads…and much more
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