The breaking of bread symbolizes peace and partnership, and the piecing back together of bread symbolizes the boredom of a small child left alone to play in a park where an old man had just finished feeding pigeons who weren't hungry. Save the children with today's Groupon: for $40, you a starter bread-making workshop (an $80 value) from Sour Flour, held at La Victoria Bakery.
In addition to supplying their customers with freshly baked sourdough loaves, the leaveners at Sour Flour lead workshops to introduce people to the art and science of bread making. The starter workshop, which lasts 90 minutes to two hours, teaches baking visionaries how to properly ferment flour and water to cultivate cadres of yeast that work to construct a bustling sourdoughtropolis. Students learn how to properly care for yeast terrariums, studying how time, temperature, moisture, and ceremonial dances affect the culture's growth. To master how to transform starters into toasty loaves, each baker gets to make a from-scratch flatbread before taking their newborn bundles of bread beginnings home to meet its older crumpet siblings.
Danny Gabriner's first business model was a little odd: he wanted to bake 1,000 loaves of bread, and give them all away. It turned out to be a winning proposition, though, charming friends, neighbors, and strangers into supporting his newly proposed bakery, Sour Flour. In addition to crafting artisanal breads, Danny saw Sour Flour's mission incorporating education, whether it came through teaching people to appreciate good bread with a free loaf or instructing them in the process of baking some of their very own.
While he still doesn't operate out of a formal brick and mortar location, Danny shares the fruits of his labor in breadbaskets across the city. He sticks to his philanthropic roots, too, spearheading Bagel Monday at La Victoria Bakery, in which bakers gift fresh, free bagels to all comers. Classes at La Victoria are taught by Sour Flour Breaducator Cat Shimizu, who teaches students how to care for their wild yeast starter, bake rustic loaves, and figure out when a crust is ready to molt.