Wayward M.B. is the home of Chef Tim Veatch and his naturally leavened bread. Wayward bread is based off of traditonal and rustic methods that he learned from Chef Nathon Yanko of M.H. Bread and Butter in San Ansolmo and from farmers and bakers while traveling through Italy.
Chef Tim has cultivated the natural yeasts of Morro Bay into a a tangy, open crumb encased in a blistered, crisp crust.
Chef Tim choose to focus his culinary skills on naturally leavened bread after working as a pizziolo at farmshop. Here he began to play with gluten development and began understanding the value of wild yeast and fermented grains.
With so much misinformation out there about "gluten intolerance" Chef Tim made it his mission to create a healthier community. Each loaf of wayward bread is made with three indegedients, flour, salt and water and is leavened naturally and full of healthy local bacteria (probiotics). Beyond just using wild Morro Bay yeast Chef Tim uses beautiful nutrient rich Californian organic wheat, which is nutrient dense, and easily digestable.
“A baker’s true skill lies in the way he or she manages fermentation. This is the soul of bread making.”