BTB: Bryan Ludloff

It all begins with a leap of faith

Along with dedication, patience and a fire to make bread. Day after day, regardless of the setbacks. This is what it takes to pursue a career, or rather life, in baking. At least for one of our most talented bread makers.

This week we introduce you to,

Bryan Ludloff

He’s our Daytime Bread Manager — preparing the dough throughout the day to ensure a successful bake for our overnight team. Bryan helps us live up to our repertoire, with his meticulous care, dedication, and 7 years of experience. He’s the one to thank for our beloved Chocolate Sourdough loaf and played a huge part in developing our focaccia. We’re excited to attribute this month’s behind the bread to him.

Here’s where Bryan’s story begins…

“…our teacher had us make bread in class and that was kind of magical for me”

He had been learning about fungi, bacteria and yeast, and when a woman in his botany class spoke about feeding her 100 year-old family’s starter — Bryan was intrigued. Soon enough he began practicing making bread at home and scored a job at a nearby bakery, but when he’d repeatedly fallen asleep in class after working the overnight shift, he knew he had to make a choice.

Bryan’s love for bread making eventually guided him to Rye Goods. Starting with us at The Hood Kitchen in Costa Mesa, getting to work alongside owner Sara Lezama and learn from her was a special time in his journey.

“It’s hard work being on your feet and long hours, but then that's what makes it so rewarding: coming in the next day and seeing what you’ve made then trying to make it better.”

It was natural for Bryan to share in our vision in creating bread with integrity — all while having fun too.

…being able to get along and joke and have fun; it's unlike any other kitchen I've been in.

Especially unique are the ingredients we use at Rye. Bryan describes a difference you can feel in the dough. Making the comparison that Rye Goods is the farm to table restaurant, but for bakeries. Which is true. We get our flour directly from our suppliers (like Carin Springs) and our team transforms it into the delicious goods you get to take home. It can be a slow process, but one Bryan has mastered.

“Be patient with maybe not starting where you want to be but then learning from everyone around you, staying with it and eventually getting there.”

We’re honored that he’s chosen to continue with Rye Goods to mentor others that are beginning their personal journey in baking. When he’s away from dough, and as an Orange County native, Bryan enjoys hiking locally, playing pickle ball, and watching horror movies with his girlfriend.

Any scary movie that comes out in theaters, good or bad, I will go and see it.

That may be what keeps him balanced and collected in the kitchen, or being able to snack on our pesto croissant (should we bring it back?!)

Come visit us this weekend — and grab a slice of focaccia in Bryan’s honor!