Yep, sometimes I get so caught up in all of the duties required of a "Killer Dave" that I forget, momentarily, what got me the name. (You've probably heard the rumours, like "Is he really a killer?") I got the name because when I got out of the joint (after doing a few chunks of time for a lot of bad stuff that didn't include any killing) I had gained some killer knowledge, killer wisdom, killer energy, and a killer attitude--and the result was killer bread.
What I'm trying to say is that it ain't easy maintaining that great attitude and energy level and to continue to strive to give people even more of what they want. I need to learn to pick my battles, 'cuz I can't fight them all or I won't win any of them. My most important fight is against the status quo of the baking industry. I've learned to listen to plenty of baking advice, so that I can pretty much do the opposite. Of course, I have to know how to follow the rules before I can break them effectively.
That said, here are some of my current and future products: perfecting my seedy cinnamon-raisin spelt bread and a similar bread made with wheat, both of which I believe I'm pretty close on. They will be available this weekend at farmers' markets. The other ideas are off the charts--a "Rockin" spelt rye bread, cookies made with sprouted grains and nuts, multi-grain (sprouted) bread, sprouted flax bread, killer sourdough, a tasty lower sodium bread, and Blues Buns, among others.
I live for the feedback I get at the market. It motivates me to do my best to stay at the top of my game. I know that people don't give me love because I'm good-looking or a master joke-teller. They love me because I make killer bread.
Thursday, June 28, 2007
i'm dave...and i make killer bread!
Wednesday, June 20, 2007
...killer bread chronicles continued
To begin with, Dave's Killer Bread is now available in Seattle and Tacoma. I spent last Friday, Saturday and Sunday at 6 Metropolitan Markets meeting people and giving them a taste of killer bread--and must say, converted many of them. The Tacoma store in particular just can't get enough. We started with 4 varieties, but I can see that it won't be long before we need to put a few more (like Good Seed Spelt and Good Seed Sprouted Wheat) on the shelves.
We chose to give MM the exclusive, even though QFC, PCC, Whole Foods and others up there have expressed interest. Our facility is just not big enough to go off in Seattle right now. But it's a great way to get our feet wet. And the reception has been fabulous.
Another thing that takes a lot of my time is new product development. (Sometimes I wish I could spend all of my time doing that--playing to my strength--but I just need to have my hands in everything..) Right now, I'm still perfecting my OverKill Raisin-Walnut Bread. That's day-to-day. The Sprouted Wheat bread just hit the shelves at New Seasons and other places and the Sprouted Wheat Peace Bomb baguette will be in the aisles soon. The product development phase on those is long over and now it's packaging, arranging shelf space, promotion--wish me luck!
Other items on the back burner are a spelt-rye, spelt cinnamon-raisin (first attemps at which were gobbled down heartily by farmers' market customers), and nuts and grains cookies, all of which will be organic and vegan of course.
Yes, I am still working out. As I was writing the first few paragraphs of this entry I pumped out about 10 sets of shoulder exercises. Now I haveto take a break while I finish my workout with a run on the elliptical trainer. It makes the day that much better, and it has to be done. But yes, it's time consuming. Here's hoping I have time to write alittle more before I have to head to the bakery for a 7:30AM staff meeting. (I've been up since 3:30 and it's 5:30 now.)
6:30 Pm Wednesday
The Raisin-Walnut OverKill bread is beautiful today--I just wish I could find my battery charger so I take a picture and show you. The real test will be the taste anyway, right? Check 'em out at the farmers' market this weekend.
I need to get to work packing up for my move to Milwaukie this evening. I'm really psyched that NatureBake and DKB wil be moving to Bob's Red Mill's old facility on Hwy 224. Now, I that I know where we'll be making our bread (and a lot more of it, by the way), I know where I can lay my head just down the street from there, in a quiet little neighborhood with a much-lower concentration of criminals. Since the new paint job on my Ranchero will be done soon, it will cool to have a reasonably save place to park it at night. Sure, I will be commuting every day until the bakery gets moved, but I will be doing it in my beloved Ranchero with "DKB" plates!
Other news: our new t-shirts will be in three colors--black, red, and pink. The front will have a big "Good Seed" logo on the front and the back will feature the DKB logo with "Rocks The Northwest" on the back. There will also be some special ones for the ladies with spaghetti straps. Man, I can't wait to see the babes wearing those!
What else? you ask. Ok, how about some new black bumper stickers? Keep an eye out--they're going to be free, and they're going to be cool.
I have to get to my chores, but I wanted to tell you that I am also practicing my guitar a little more lately, and that makes me feel good. I'm currently working on my own rendition of Dire Straits' "Romeo and Juliet", and always putting a little energy into writing something new myself.
I have to go now, but I hope to find time to keep this blog more up-to-date. There is a lot of cool s^%$t coming down the pike, believe me.
Thursday, June 7, 2007
killer korrespondence
At the right is a picture from a few weeks back at Portland Farmers' Market, which I stole from a blog called "Locally Famous".
Below that is shot of the popular new Good Seed Sprouted Wheat Bread, which is now available at many stores around P-town.
Here are a few of the letters I've received lately, along with a response from me here and there:
1) Do you make a gluten-free bread? Have you considered it? Most of the ones I can find are too sweet for regular bread use.
It would be very difficult to make a gluten-free bread at our current location. Every product we make contains gluten, and we would need a "clean room"--essentially a "gluten-free" room. We don't really even have enough space for our current production, which is on the steady rise.
We are moving soon to a much-larger facility, where I hope to give gluten-free a whirl. -d-
2) There is more and more evidence that whole grain is beneficial, but it's hard to figure out how much of a bread is whole grain (ie., whole wheat versus regular flour). Would you consider putting a percentage of whole grain on your label?
Funny you should ask, but we are slowly phasing in packaging that will give you just the information you've asked for. The new feature is the "whole grain stamp" from the Whole Grains Council. It's pretty good, but the total doesn't include seeds, which are a big part of my breads. Still, it's good info. -d-
Hi Dave and team!
We weren't even looking for healthy bread when we found yours at the Vancouver Farmers Market. Now we are steadily eating three loaves a week! My kids, ages 1 and 2, will not eat any other bread now. I think we have tried every kind that you make, and your bread is, without a doubt, the best bread we have ever eaten! Thank you so much for making such awesome bread, we will never buy another brand again!
Take care,
The Olinger Family
I know, there's only one kind of bread for me too. -d-
I was on vacation, and when I got home, the mail lady brought me a package from my Nephew and his wife from Buxton, Or.. In it was lots of your products and I must say, that is KILLER BREAD. The Good Seed is awesome. I will have to have them send me some every week. We need it in So. Calif. Thanks, Pat Green
I met [name withheld] at Wild Oats on 28th and Burnside and she said I could buy your bread at your brother's bakery on Halsey and ? Where exactly is it?, please. We take your bread up to my mother-in-law's in Seattle. She insists on it. Boy were we in trouble the one time we forgot it! Thanks! Suzanne
You can get my bread at the place where I make it: NatureBake at 1170 NE 63rd Ave in Portland. It's a couple of blocks south of Halsey on 63rd. You can also get it at New Seasons, Freddy's, Zupan's, and lots more places. And your mother in law can get her own! All she's gotta do is go to Metropolitan Market in Seattle, who now carries 4 of my varieties. -d-
seattle killer bread testimonial
(Note: this one actually came via snail mail. I had to re-type it here, but all of the words are unchanged.)
Dear Dave,
Recently, I ate my first slice of your Killer Bread. It was the 21 Whole Grains variety, and absolutely delicious. I have never tasted better bread. I've never held such a substantial loaf. Seriously, your bread is heavy! It blows my mind, Dave. I've never eaten so much toast.
I have to warn you though, the "killer" in your title might have some truth to it. After my first slice, eaten under a tree on a sunny, almost-summer day, I was in a state of foodphoria. My taste buds took over my other senses to the point that when I was cxrossing the crosswalk I didn't notice the pick-up blowing through his redlight until he was upon me.
Somehouw I dove to safety, so I can't blame your bread for my near-death experience. I did decide, though, that if I did die--if that truck had run right over me--I couldn't have asked for a better last meal.
Sincerely,
Tom D, Seattle
Wednesday, May 30, 2007
check out Interstate Farmers' Market (Kaiser-Permanente)
I ran out of picture space for this post. I wanted to show you a lot more of what is available at Interstate Farmers' Market, but here are a few examples. Today was the third week, and by far the hottest. It was tough to keep the bread from melting in the sun, but we had a great time, and I hope you'll come down next week and try some of Dante's Garden Pesto, some Columbia River Salmon, and hook up with a great selection of fresh produce.
And don't forget to pick up a loaf of killer bread.
Friday, May 25, 2007
new video documents dave's killer bread in eugene, or.
