In the past several years, they have added designer coffee flavors along with scented candles to their product line in an effort to broaden its appeal. The company offers dessert cakes, donuts, cookies, cup cakes, loaf cakes, pies, cereal bars, muffins, Danish pastries, crumb cakes, and buns among other baked goods. They are often known to have display cases at the end of store aisles. So, Hall encourages others to pay attention to the bread, in and out of restaurants.Entenmann's delivery truck in Ypsilanti, MichiganĮntenmann's is an American company that manufactures baked goods and delivers them throughout the United States to supermarkets and other retailers for sale to the public. Every place wants to make a great sandwich, but no worries about the bread,” Hall said. Regardless of where he goes, there is a good chance he has good bread. He is always on the move-driving to these places to drop bread off, getting his flour from Breadtopia in Fairfield, Iowa, and arriving at the parking lot for the morning bread pick-up. His bread has been enjoyed by Day Drink, Goosetown Cafe, Marquee Pizzeria, Nosh, Pullman, Rodina, The Webster, and more. The Local Crumb operates out of Mount Vernon, but Hall sells to a variety of local restaurants around Iowa City and Cedar Rapids. It was then when Hall moved into the First Street Community Center-a converted school that houses artists, antique shops, fitness and wellness sessions, community events, and The Local Crumb, Hall’s bakery. There were always dishes there was always dust all of his rooms were taken over in the process. While business was good, mostly at the farmer’s markets, and direct sales remained steady, things were “sort of a disaster” in terms of using the house for bread production. He put the oven in his home garage and turned it into his first make-shift bakery. In 2013, Hall went to American Baking Systems in Cedar Rapids and purchased his first electric single deck oven. The more demand he received, the more space he needed. At the same time, Hall became a regular at the Mount Vernon Farmers Market. Hall’s first official job as a bread supplier for a business was at Salt Fork restaurant in Solon, Iowa throughout the early 2010s. People wanted his bread that propelled him, not always by choice. Quickly enough, Hall was baking everything from sourdough, to bagels, to baguettes, to sandwich buns, perfecting each. I didn’t even have the idea that I would go forward with it like this.” “I think back to those times and the bread was terrible,” Hall smiled, “but I knew I wanted bread to be accessible, especially quality bread. With no official culinary training, Hall’s bread is quite literally his own invention. So, not long after, he began making his own bread in his small, apartment kitchen, gifting it to friends and neighbors. Growing up around kitchens, this didn’t sit right with Hall. Upon his return a week later, the bread, still sitting on top of the refrigerator, was completely fine there was no mold or discoloration. Hall bought a loaf of bread right before he left for a vacation. His true interest in baking, however, sparked in college. His older brother is a baker as well, owner of She Wolf Bakery in New York City. Hall has worked in and around restaurants for most of his adult life. Eventually, his bread was a valued commodity and Hall outgrew the pizza oven that only held 10 loaves at a time. Most of what he knows as a baker is self-taught and his expertise is a habit of repetition. He worked with small businesses and dabbled in wedding photography, but most importantly he worked at the Lincoln Wine Bar: where he used the bar’s wood-fired oven to bake bread before the restaurant opened. Graduating in 2010 with a degree in studio arts, Hall stayed in the small, college town and did a myriad of things. Hall, 34, grew up in Granger, Iowa and went to Cornell College in Mount Vernon, Iowa.
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