Baking good bread isn't the kind of thing that can be rushed, and that's something Jason Raducha and Claudio Urciuoli understand. The duo is responsible for Noble Bread, a small-scale bakery that brings Old World techniques to diners. Last year, Urciuoli left his executive chef post at Noca to join forces with Raducha, who had launched a Kickstarter campaign to raise $20,000 for a wood-fired mobile bread oven.
Now, they use the oven to make hundreds of loaves a week, none of which are touched by modern machines. The pair goes the extra mile to source heritage and alternative grains from a traditional hydroelectric-powered miller in Northern California. It's not the easiest route, and the process takes three days from start to finish, but for this duo, it's the only way worth baking.