Max Bakery & Restaurant

Max Leonard Will Head the Bread Program at Ochre Bakery | Eater Detroit

"Built around Leonard’s obsessive, laboratory-like approach to bread, I watched him personally mill Michigan-grown heritage wheat, rye and spelt, use a sourdough "mother dough" (forgoing instant or active-dry yeast), and let the starter ferment for days to create a more complex flavor and texture. He stone-grinds grains sourced from Hampshire Farms and Ferris Organic Farm a few days before mixing to preserve natural flavor, vitamins, minerals and fiber, shapes loaves reserving starter for the next batch, and bakes them in a conventional electric oven fitted with a pizza stone to retain heat. His signature line includes whole grain, country wheat, country olive, sweet potato-sage and other hearty rye and spelt loaves; he even offers on-demand home delivery of fresh loaves and has been selling at farmers markets and the Dequindre Cut Freight Yard while he perfects his craft before expanding into a larger commercial space." - Serena Maria Daniels