Craft Baking Edge Podcast

05/26/2026

I had the amazing opportunity to sit down with Seth Small from Small's Family Farms out in beautiful Walla Walla, Washington. We take a deep dive into what it really takes to run a family agricultural business today, the daily challenges they face, and where the industry is heading.
​But we didn’t just stick to the basics—we also tackled some of the most controversial and highly debated questions surrounding wheat production in America right now. Whether you're curious about modern farming practices, food sourcing, or the future of agriculture, you won't want to miss Seth's honest and insightful answers.
👉

In this in-depth interview, Seth Small shares his journey from traditional farming to producing high-quality, sustainable flour. Topics include soil health, ...

04/21/2026

New episode of Craft Baking Edge is live!
In this one, I break down Baker’s Percentages and make one thing very clear:
Starter is NOT an ingredient.
I show exactly how to pull out the pre-fermented flour so your hydration, salt, and total formula stay accurate — plus how to handle soakers, inclusions, and other tricky scenarios.
Watch it here:

2 likes, 1 comment. "Starter Isn’t an Ingredient (Baker’s Math Explained)"

04/07/2026

What if the future of bread starts with the grain - not the Bakery?

I sat down with Don Guerra from Barrio Bread Co to talk about starting in a garage, growing into three locations, and reviving Heritage grains in the Sonoran desert.

Don Guerra, founder of Barrio Bread, shares his journey from garage baker to a leader in sustainable, local grain baking. Discover his approach to craft, com...

03/30/2026

After nearly 100 years… the doors closed.

Pioneer French Baking Co. didn’t just serve Santa Monica and Venice —it supplied Southern California and beyond for generations.

Then Etxea Bakery carried that legacy forward… until COVID finally brought it to an end.

In this conversation, I sat down with the brothers behind it all.

We talk about:
• what it really takes to keep a bakery going for decades
• the realities most people never see
• and the hard lessons learned along the way

There’s a moment in this episode—about labor percentages—that every bakery owner needs to hear.

This one matters.

👉 Don’t miss it:

This in-depth interview with John and Charlie Garacochea explores a century of family baking tradition, the evolution of Pioneer Bakery and Etxea Bakery, and...

03/22/2026

Bakery Consultant, Jesse Dodson and I dive into the pizza dough world and toss out myths and even question some of the techniques often used in pizza production. Have a listen and see if you agree or disagree.

This episode explores the science and art of pizza dough making, contrasting it with bread baking. Jesse Dodson & Michael Eggebrecht share insights on fermen...

03/20/2026

Most dough problems start before fermentation even begins.

If your dough feels different every day, there’s a good chance it’s your dough temperature.

In this episode, I break down:

• How to calculate desired dough temperature
• What happens when you miss your target
• Why mixer friction factor matters more than most bakers realize

This is one of the simplest ways to bring consistency back into your baking.

Watch here: 👇

This episode covers the critical importance of controlling dough temperature in baking, including how to calculate desired dough temperature, factors affecti...

03/19/2026

It’s been a while since I’ve talked about the bakery.

What started as a simple idea turned into something much bigger than I expected—early mornings, farmers markets, and a whole lot of trial and error figuring things out along the way.

Every loaf we sold at the market had a story behind it. The long days, the small wins, the setbacks… all of it shaped what the bakery became.

I put together a video that shares that journey—how it started, what it took to build it, and a look into those market days so many of you were a part of.

If you ever stopped by the stand, bought a loaf, or supported us in any way—thank you. You helped make it what it was.

And if you’ve ever thought about starting your own bakery, I hope this gives you a real look at what it takes—and maybe the push to go after it. 👇

https://youtu.be/A8vA18EGqOU?si=deyXaLRtgAjcCnbh

03/19/2026

Some of you followed this page years ago when I was baking bread out of my home.

A lot has changed since then.

I’ve spent the last several years working in bakeries, consulting, and helping owners improve production, efficiency, and product quality.

Recently, I started something new — the Craft Baking Edge Podcast.

It’s where I share what I’ve learned from the bench, along with conversations with other bakers about dough, fermentation, equipment, and running better bakeries.

If you’re still here from the old days, I appreciate it. And if you’re in the baking world, I think you’ll find something useful.

I’ll be sharing episodes here moving forward.

— Michael

In this episode of Craft Baking Edge, Michael Eggebrecht introduces his podcast aimed at professional bakers and those aspiring to enter the baking industry....

02/24/2026

I was blessed to sit down with Craig Ponsford and chat about his amazing career in the baking industry.
Please have a listen and enjoy the podcast

In this engaging interview, renowned artisan baker Craig shares his journey from Alaska fisherman to becoming a pivotal figure in the American baking scene. ...

11/24/2021

Checkout these beautiful loaves. Seriously, Potato & Chive Sourdough… you’ll be the hit at the dinner table tomorrow.

09/30/2021

Ahh, French Baguettes with a light airy open crumb and dark German Rye with a dense dark crumb. 2 polar opposites in the baking scale and both ready for your enjoyment today. 🥖