Jennifer Perpick, The Uphill Baker, has worked as a culinary chef for 25 years, with experience spanning from restaurants to bakeries to backcountry lodges. She first fell in love with European breads while living in Europe, and took that inspiration to baking bread for après ski in the backcountry lodges. Now, she’s taken that experience to her sustainable micro-bakery.
Jennifer is a huge proponent of the health benefits of natural fermentation, organics, and local food. Uphill Bakery is a serendipitous cross-section of all three. Her vision for her business’s future is to keep tweaking, changing, and improving her recipes, and luckily for everyone shopping at the Co-op, it definitely includes a larger oven!