Spreading Love With Comfort Bread

Sourdough bread by Apron Strings Community Bake Shop

Sharing some stories that have brought tears to my eyes.

By Karen Hirsch

I own Apron Strings, a cottage food micro-bakery in Pasadena. I’ve shifted the business to only baking bread to gift to our devastatingly impacted community. Thinking that others beyond Altadena would want to help, I reached out to Central Milling, which is my source for outstanding organic unbleached flour. They are in Petaluma, and they did something that filled my heart: they offered to donate 50 pounds of organic flour to Apron Strings to help me bring bread comfort to folks. They said every employee at Central Milling has been through this with the fires in Santa Rosa. Every employee at Central Milling knows what this kind of fire takes away, and what might then be a small comfort. I cried with gratitude for their empathy and generosity.

I shared Central Milling’s caring response on Apron Strings’ Facebook page and, oh my, three more people wanted to contribute to “comfort bread.” Their contributions will allow me to make another purchase of the best whole wheat flour available from Pasadena’s own mill, Grist and Toll. Supporting a small local business like Grist and Toll is a secondary gift that these contributors made.

Then, two more people wanted to help me continue to bake for the benefit of so many of us who have lost it all or lost some, and are struggling and wounded.  My heart is so full of gratitude. Central Milling and the beloveds who are sustaining “comfort breads” are indeed the hands of goodness in the world.

With the help of these wonderful people, I’ll be able to keep baking comfort bread with the best ingredients available, plus a few that are absolutely essential these days: love, generosity, empathy, and caring.

In Love and Solidarity,

Karen the Baker

Karen Hirsch is the owner of Apron Strings Community Bake Shop, a Pasadena cottage food bakery and teaching studio focusing on naturally leavened breads and wholesome treats.

A heart shaped sourdough bread (Photo – Karen Hirsch)