I moved from DC to Deep Creek full time with my wife and son a few days after the pandemic started, but I have been coming here with my family for 35 years. Prior to a major rock climbing accident and my son Wilder’s birth, I baked for Amy’s Bread in New York City and A Baked Joint in Washington DC.
In the years since my accident, I was sure I would never bake professionally again—my healing body could not stand up to the rigors of baking hundreds of loaves every day. But in 2022, I launched Wild Ember Bread at the Deep Creek Farmers Market and it has been so rewarding to be able to bring delicious, healthy bread made with care to the community around this beautiful region. I bake in a custom mobile wood-fired oven, made by Hearth+Timber which brings additional complexity to the naturally leavened baking process (weather! stored heat!) but it’s a thrill to bake with wood-fire out in the elements, and see how something so basic as a hearth-baked loaf can bring joy to my customers.
As of Spring 2024, we are proud to have opened a location at The Market at 42 (2150 Friendsville Rd). Thank you to all who have supported our journey.