About Us

I began baking sourdough somewhere around 2010/2011, while we lived in New Jersey. I enjoyed the challenge of it, and the smell of fresh baked bread, the starter, and the deliciousness of the breads I made. However, New Jersey didn't have a cottage law at the time, and the joys of being a stay at home dad pushed baking to the backburner for a number of years. 

The joy for baking was reignited in me when I was taking care of my sister after her back surgery in 2023. I stayed with her for a month, and in that time, we baked a number of sourdough breads. She gave me some her dried starter, and you are now experiencing the rest of the story with us!

I began experiment with milling my own flours beginning of 2024, and after tasting the first loaf, there was no turning back. The flavor profile of breads made with flour fresh from your own mill profoundly changed my view of baking. After researching more of the health benefits of both sourdough and fresh milled flour, I wanted to share this experience with others. I started baking under our homestead, Big Dog Homestead, but really wanted a bakery name.

I had to take a few months off of baking in the fall of 2024 due to a rotator cuff surgery. The downtime allowed me to put some thought in to running a bakery. I have done this a few times in the past, and Reveille Bakery was always in the forefront, and so it began...

Reveille Bakery is representative of me and my vision. As a Marine veteran, and an early bird, I always enjoyed the reveille wake up call in the military. In the same manner, I believe our society needs a wake up call to the harm processed foods are causing us and benefits of eat whole, fresh foods. At Reveille Bakery, we do this through sharing our sourdough baking using fresh milled flour with our local community, opening the conversation on health and nutrition.

With every loaf we bake, we aim to bring joy and nourishment to our customers' lives.