Andrew Earth

My cottage bakery journey began in 2005 when a few friends and I started an underground pizza delivery service out of our college home in Murfreesboro, TN. What’s now considered a “cottage bakery” was just some buddies scraping together limited resources to fill a void in our college town’s late night food scene. In the years that followed, I dug deeper to find the source of where food comes from as an itinerant farmer in Washington, North Carolina, and South Carolina. My baking continued in the form of no knead bread, baguettes, and focaccia for CSA members. At restaurants in Boston in Austin I worked for James Beard award winning chefs. Always a tinkerer, Andrew Earth sprouted out of a ritual that has guided my weeks for the past couple years. Mixing, shaping, boiling, and baking are all touchstones along the way from the middle to the end of the week. I’ve trialed dozens of recipes while getting my reps in and melding with the process. Trust the Crust