Episode Synopsis "1.3 Being Authentic Pt. 1 + The First Pop-Up"

What I learned from studying tortellini and gelato in Italy. Plus, exciting news from the first ever Denver bread sale, and more pop-up shops on the Rebel Bread Tour to come. Follow along: @RebelBreadDenver // rebelbread.com

Listen "1.3 Being Authentic Pt. 1 + The First Pop-Up"

More episodes of the podcast Against the Grain

• 10 Lessons from My First Year in Business
• 3.6 Baking with Beans
• 3.5 When Every Day is Friday
• Mid-Season Break Announcement
• 3.4 Baking for Neighbors
• 3.3 More Than Just Food
• 3.2 Analog Bread
• 3.1 Baker’s Timelines
• Season 3 Coming Soon: The Pivot
• 2.8 “No Secrets. No Shortcuts.” + Milestones
• 2.7 “Big Holed Thing” + Cultural Change
• 2.6 “Community Bakery” + Thanksgiving Prep
• 2.5 “Congratulations” + The Little Victories
• 2.4 “What If They Don’t Want My Salt?” + Interactive Dinner
• 2.3 “A Little Difficult to Tell” + Our Grand Opening
• 2.2 "Ready, but Not Prepared" + Grand Opening Day
• 2.1 “Just Different Enough” + Soft Opening Days
• Season 2 Coming Soon: There’s a new (community) bakery in town
• 1.10 The 100-Day Check-In + Building a Bakery, Again
• 1.9 "An Idea Came in My Mind" + Bakery Progress Updates
• 1.8 It’s All the Same Story
• 1.7 The Cruffin Rant + Looking Ahead
• 1.6 All of the Workflows
• 1.5 How to Make a “Persona Loaf” + Cooking Classes
• 1.4 Being Authentic Pt. 2 + Market Weekend
• 1.3 Being Authentic Pt. 1 + The First Pop-Up
• 1.2 Origin Story + “Getting out There”
• 1.1 Up to Speed + "Making It"
• 1.0 Welcome + What's this all about?