In this episode, we dive into the world of real bread with Mark Taylor, the owner of Miller + Baker, who takes a thoughtful, hands-on approach to every loaf he bakes. Mark’s path to baking wasn’t a straight line. Originally an environmental scientist, it was during his time in Copenhagen that he discovered his true passion. Inspired by Danish bakeries that milled their own flour or sourced directly from farms with mills, Mark spent four years perfecting his craft in Denmark before bringing that knowledge home. We chat with Mark about his journey from science to sourdough, the beauty of fresh-milled flour, and what truly makes great bread.