Today we’d like to introduce you to Jeff & Jackie Imray. Them and their team share their story with us below:
Jackie has always loved to bake sourdough bread. During Covid, Jackie focused her sourdough skills on making unique artisan loaves. Jackie had the idea that we should start delivering. So, all through Covid we delivered twice a week and would sell out every week. Then we started applying to different farmers markets, now we are in four San Diego farmers markets, and we still are delivering on Fridays to North County. Our children help at the farmers’ markets, so it has become a “family affair”.
Would you say it’s been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
When we first started, we were making four loaves at a time, so we would stay up all night long making the bread. It’s pretty smooth now because we purchased some commercial equipment but currently, we are still doing it out of our home, which makes it a little difficult.
Can you tell our readers more about what you do and what you think sets you apart from others?
We focus on quality of the ingredients in our bread. Everything is organic and all the water used is spring water (nobody does that). We also have organic sourdough gluten-free options that are very popular.
What quality or characteristic do you feel is most important to your success?
When you taste our sourdough breads, you can tell they are different because the quality of the ingredients and slow fermentation process. We have been successful at the farmers’ markets because people are there to get fresh organic products.
Contact Info:
- Website: https://thebreadunderground.com/
- Instagram: https://www.instagram.com/thebreadunderground/
- Facebook: https://www.facebook.com/thebreadunderground/
- Youtube: https://www.youtube.com/@thebreadunderground
