the killer bread's there, but you really have to look..

I live in West Seattle and recently purchased a loaf of your bread at the Metropolitan Market on Admiral Way. I have been back twice to buy some more but I cannot find it anywhere. Will stores in Seattle be carrying your bread? It is absolutely the best!

Thanks, Carol

Here is the distributor's answer:

After speaking to the driver for that store, the product
just got recently moved from the bakery department to
the bread aisle, top shelf.
There are 4 flavors in stock.

Also, that store stocks the shelves, we don't, so we are
relying on store staff to keep it full.

Carol, if you don't see it, check with the bakery manager,
Twan, he will have it in his inventory that we keep full.
We hope to be placing the bread soon in other chains throughout
the NW. There is an existing agreement that prohibits other
stores picking up the product just yet.

Stay tuned, we are glad you like the bread. So do we and can't
wait to get it out there.

Regards,
Trish Neiffer
Specialty Frozen Distributors

humility trumps pride

Pride. I've got it. I get a little burst of pride every Saturday when I get love from all of the wonderful killerbread-heads at Portland and Beaverton Farmers' Markets.

I'm proud of my accomplishments: I completed a computer-aided drafting course in prison and have since made great strides in computer literacy. Before my release from the joint after 7.5 years (this trip) down I decided to put my new-found creative urge to the test by returning to work with my estranged family, designing over a dozen new successful varieties of bread and other baked goods. Meanwhile, developing a marketing strategy which simply tells it like it is--lightheartedly.

The result has been a successful run. My crew and I now produce about 10,000 loaves a week, and I have made my mark. And I am proud of what we have accomplished.

On the other hand, I must not lose sight of what got me here. Through humiliation and suffering, I was fortunate enough to gain understanding of the life-changing concept of humility. Practicing humility to me means to be no more nor less than who you are. To accept one's shortcomings today, but to expect the highest effort in self- and environmental-enrichment.

Humility will keep me whole, no matter what the future brings. I leave you with the Buddhist Eightfold Path--which helps to keep my feet on the ground:

Right Views

Right Intent

Right Speech

Right Conduct

Right Livelihood

Right Endeavor

Right Mindfulness

Right Meditation

As the thunder rolls outside my window tonight, my life is sweet.

Good Seed Sprouted Wheat in Food Day!

Thanks to Cheri Swoboda, the boss at The Oregonian's Food Day (every Tuesday) for spreading the word about my new breads, Good Seed Sprouted Wheat and Peace Bomb (the seedy sprouted wheat "baquette"). This is actually our fourth mention in Food Day. Other mentions included 21 Whole Grains and Rockin' Rye.

Here's what she said:

"Sprouting up Dave's Killer Bread adds two loaves made with sprouted wheat paste instead of flour and water. Flourless Sprouted Wheat Bread is packed with tons of seeds and has a moist and chewy texture; $4.89 for a 25-ounce loaf at New Seasons, Zupan's and Fred Meyer Nutrition Centers. Peace Bomb is like a baguette but with a denser texture and firmer crust; $3 for a 12-ounce baguette or two for $5 at the Portland Farmers Markets only. Dave's entire line is certified USDA organic."

more killer (bread) korrespondence

Whole Grain Spelt and Rockin' Rye

Killer Dave,
Your Whole Grain Spelt bread is the absolute best!!! Where has it gone??? Not at Zupan’s anymore, not at New Seasons. It is the absolute favorite of our young sons.
Please help us out. What can we do to get it back?
The (name withheld), in Mt Tabor
Thanks

Well, if enough people give New Seasons a hard time about it, it could conceivably get the bread back. But I'm afraid we just didn't sell enough of it to keep the shelf space tied up.

Currently, it is still available on Saturdays at Portland and Beaverton farmers' markets. You can also order it for Saturday pickup at NatureBake at 1170 NE 63rd (503)335-8077 x310.

The same is true for the Rockin' Rye.

(I never tire of proclamations of love for my bread. It still amazes me that folks take the time to send me testimonials, with no expectation of anything in return--except more good bread. Dave)

KD:

I just want to say that the Good Seed bread is the best bread I have had in a long time. Great taste and texture! I am HOOKED. I have been spreading the word to everyone I know.

(name withheld)

Hi Dave,

I tried your bread for the first time today and I just wanted to let you know that I think it is wonderful. I moved here from England 10 years ago and finding good bread has been hit and miss, but I will be buying your bread in future.

I am the administrator of a facility for people who have Alzheimer's and other dementias, I am going to talk with our dietary director about switching to your products.

Thanks for sharing your story,

Cathy

Hello,
First of all, Thank you for making a very quality bread that is a joy to eat! Can I order a "Sample Box" of 1 each of every bread and product you put out? Do you even sell by internet? Would the product quality survive shipment within the Portland area? Yes I live in the Portland area, but I do not have a car, and besides, I do not know of any place that sells everything you make. Can I come to your main bakery plant? Do you sell your product there? Do you also sell "day old" at your main bakery so that when money is tight, as it sometimes is, I could still enjoy your bread? By contrast, when money is ok, I would just LOVE to come to the bakery and buy your bread when it is literally hot out of the oven!!
My sister is allergic to wheat and the spelt breads look promising, but I have not yet tried them. Do you bake other things beside bread?
Thank you for your time
Ed

You can do any and all of those things, Ed. But my suggestion would be to visit NatureBake (1170 NE 63rd, 503.335.8077 x0) and take advantage of some fantastic deals. For example, today we have a great selection of DKB at Buy 2, Get 2 Free.

Dave

Hi Dave,
I'm in love with all 3 versions of your Good Seed bread, most recently the spelt and sprouted versions. However, I'm sensitive to cane sugar and was wondering/hoping that you may at some point decide to use honey or fruit juice instead? I'd pay extra for it? I know that you have another bread that uses fruit juice, but I believe that it has rye in it and I'm also allergic to that...wow, I sound pretty high maintenance, huh?? :)
Have a great day!
Wendy

Nope, Wendy--no rye in the Power Seed bread, which is made with peach, pineapple, and pear juices. It's got 5 grams of fiber and 450 mg. of Omega-3. That should do the trick.

Dave

Good Morning Dave,

You make really good bread. I like your Rocken Rye and our New Season’s store in Hillsboro dropped it from their order. Your web site says Fred Meyer North Hillsboro store carries your products, well I asked and they said no. Where is Hillsboro can I buy your Rye bread?

Glad to see you turned your life around. I have a 32 years old son going do the same path, we’re still hoping he will too someday make the turn.

All the best,

Thanks,

Steve Myers

Steve, you have to look in the Natural/Organic section of the Fred Meyer stores to find my bread. That always seems to throw people off the scent.

Dave

Hi Dave,
I was the lady that held the elevator for you today as you carried in your racks for display. You were gone by the time I got back to try your bread -- like it says, killer! It has every ingredient I need to start back on a new health program for my heart. I'm going to tell my doctor about it -- she is the best cardiovascular surgeon in Seattle -- hey, might even get a Surgeon General's Warning on your packages :)

Anyway, God bless you and keep that daily bread coming.

Shirley in Seattle

killer bread dave's back on the street

No matter how it looks, it's not about me. These are shots of the side and back door of 3 in-your-face bread trucks that you'll be seeing in Portland, Eugene, Corvallis, Salem, Vancouver, San Fran...ha ha--not yet!
Yes, I'm shameless. And going to have to go to Canada if I want to go unrecognized. But why not?
The only down side is that two of the breads on the sign are only available at farmers' markets now, and we have plenty of new ones that aren't on there. Let's face it: the sign won't always be current. I already look 5 years older than I did in the picture!

and more...

Thank you so much! I’m spreading the word about Dave’s Killer Bread to all my friends here in Seattle (and elsewhere, by the way). I’ll be sending in requests to Fred Meyer to get with it here, too.

Your bread is fabulous; and I thank you for your efforts and dedication.

Regards,
Vicki S.



:)Dave


Just wanted you to know that I am taking your bread to Visalia, Ca. tomorrow--glad it freezes well. My sister is hungy for your bread (she had it while visiting up here).

Freezes so well, Eskimos build igloos with it and thaw it out when they get hungry.

more killer korrespondence

I AM YOUR BIGGEST FAN!!!!!!!!!!!!!!!!! i really am so in love with your bread. i cant stop talking about it in social situations, too. I am an artist and student in Portland. I actually need a job, so if you ever are hiring any creative sorts of people, hire me! I would love to draw you a picture or something. Its the blues bread, it doesn't break my heart at all!It melts it into a black hole of satisfaction. you're the best ever! you are the best bread maker in the universe. i really mean it.enjoy your summer! can i help you think of new flavors? i could draw a picture for it if you decide to make it! love mama m.


Dave, a friend told me about your bread, we love it, but I have a problem with diverticulitis. I cannot eat whole seeds, even though I LOVE them. The whole grain bread brought on a bad case of the problem. Do you have any bread with all of the same good ingredients, but with no whole grains and seeds baked in. If it is ground it is fine. Please reply, my husband gets a beautiful sandwich every day with your bread, and I have to go without! I know a lot of older people do have this problem. Many thanks, Charlotte

Currently, I make two varieties without seeds: 100% Whole-Grain Cracked Wheat and 100% Whole-Grain Spelt. Both work for people who have your condition, and for those who don't like the seeds in their bread (the latter usually don't usually dig my bread anyway, but they are breads that most everyone enjoys).
Dave



Dave: Do you make a dark rye bread? I buy your breads a Fred Meyer. Your bread is the best I've ever had. :-)

No...lots of people ask for it, so it's on the back-burner. I make a Rockin' Rye, which is still available at Farmers' Markets on weekends.
Dave