Today we’d like to introduce you to Sarah Dodge.
Thanks for sharing your story with us Sarah. So, let’s start at the beginning and we can move on from there.
I got my first job baking back in 2010 with Holeman and Finch Bread while I was attending graduate school for mental health counseling at GSU. I had a vision of working with underserved populations correlating food, mental health, and cooking. As I continued my education though, I found myself more and more just wanting to be baking and learning more and absorbing more there, so I left graduate school to pursue baking full time. After working under Rob Alexander who is the genius behind Holeman and Finch Bread, I went to Little Tart Bakeshop and learned pastry under genius Sarah Obrien. After two years at little tart, I started working my way around town, working a lot with Angus Brown and Octopus Bar doing desserts for them and dinners with Angus. I left restaurants for a year in 2015/2016 to help run a cooking school at Preserving Place on the Westside which was really formidable for me. After that, I teamed up with Angus to help open 8arm and run the bakery and bread program there. After he passed away, it was time for me to take stock of some things and move on and get myself healthy and in a better place. So since last November I’ve been working for myself cooking for private clients, doing dinners and popups, and running a little underground rogue bread subscription all under the tutelage of Bread is Good. I’ve really used this year to hone in on what I’m doing and get to a healthier place regarding work and bread and food and life and I”m looking forward to this next chapter.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
hahahaha NOPE. I think the industry is a big struggle. It’s a hard life to live, from the schedule to just the physical labor to customers to slow days to off cooking days and everything in between. You have to really love it to stay in it. And you have to really find a team that you dance well with and can move forward with and support and feel supported by. You have to be smart and honest and genuine and oftentimes it feels like you have to be on every second of every day. There is no hiding in your cubby messing around on Facebook; there are very little breaks or reprieves. But I do think it’s all these struggles and “unsmoothness” that ultimately show you who you are and what you’re made of and where you need to go.
Bread is Good – what should we know? What do you guys do best? What sets you apart from the competition?
My business is currently being developed…but I specialize in breads and pastries using local grains, utilizing natural fermentation wherever I can, and no preservatives. I do popups, private dinners, public dinners, as well as public and private teaching. Essentially I am a rogue baker and a chef for hire. I’m proud of the community that I’ve built around my product and that I’ve taken the time to see who I am feeding this year which has been beyond joyful. I think food is such a beautiful way to have community and it’s something that will always be important to me. There is no ego behind what I do beyond wanting to elevate bread in this city and make it less demonized in general through good grains, less preservatives and commercial yeast, and education. I make a product that is approachable, honest, and nurturing.
What is “success” or “successful” for you?
I personally define success as striking a BALANCE and feeling JOY in what you’re doing. Nothing is easy and no job is without hardships but I think it’s important to find a sense of balance between your work and your personal life and also feeling a sense of joy in what you’re doing. I find joy in feeding others and in providing for others and in learning constantly, in growing, and in teaching and those are the pillars I try to stand on every day. I also think success is something that you are constantly evolving into and achieving. I guess it’s a by-product but staying humble and curious is something I admire in those that I see as successful and it’s something I never want to lose. I hope to never stop learning from myself and others around me.
Pricing:
- Bread is good sourdough delivery $10
Contact Info:
- Address: Cabbagetown
- Phone: 4044236512
- Email: sedodge@gmail.com
- Instagram: @sedodge
Getting in touch: VoyageATL is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.
