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.
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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Jennifer M. Dolan is a registered dietitian nutritionist with over three decades of experience in critical care where she developed expertise in metabolism of food. She developed an appreciation for food culture and tradition through her travels and believes that one can experience a sense of place through food. She is the founder and editor in chief of Terroir News which reports news and information on the concept of terroir.