At the end of the day, the craft of baking great artisan bread is about happiness. Baker Angelo Desarno takes basic ingredients – flour, salt and water – and uses time and fermentation to turn them into loaves of pure joy.
Hometown: Scranton, Pa.
Years as a baker: 11
Background: Studied graphic design in college, switched to baking as a career after working at Allegro Hearth Bakery in Pittsburgh, where he honed his craft. Moved west three years ago.
On the baking life: “It’s nice to come to work and have everybody be in a good mood all the time. Everybody here actually enjoys their job. It’s a really satisfying occupation – you take your basic ingredients, the elements of nature, and create something for everybody to enjoy. It’s satisfying at the end of the day.”
Favorite bread: Whole wheat multigrain.