Just over three years ago, Leland Murphy walked into Bountiful Bread partially because he enjoyed baking and partially because he didn’t like his current job— and we’re all grateful he did. Today, being a member of the bread team, Leland has found a home in doing something he loves.
The twenty-eight-year-old baker is a true product of his generation and is proudly self-taught in his art (from the university of YouTube). “I was also really inspired by the people around me.” As a young twenty-something at University of Buffalo, and he attributed the broadening his culinary horizons to his friends from New York City. “My friends saw food differently. When everyone went to the store and purchased salad dressing off a shelf, they were making their own. It really opened my eyes and made me ask the question, what else could I make better?” So, where did the fascination with bread come from? “I like the challenge of mastering a fundamental, like bread. You wouldn’t know it at first but, baking bread is hard, because you have to wait until its optimal point— before it pops.”
Of course, he’s referring to when to bake the bread until, a science, that like fellow bakers, they know in both their heads and their hearts. “There’s a unique, almost intrinsic coordination that my fellow bakers and I share. Our teamwork is synchronized— which you don’t find many places.” Bountiful Bread’s Baking & Pastry Departments make over 500lbs of fresh dough each day for both in-house and wholesale consumption. “I believe our close-knit team helps keep us all grounded and focused on the task at hand— providing superior baked goods.”
When it comes to picking favorites, he’s a fan of sourdough, “Scientifically speaking, it’s interesting and it’s a type I often like to experiment with.” What other new breads can we expect to enjoy soon at Bountiful? “I am testing out varieties of my favorite, sourdough, but also naan, and pita to complement our new house-made hummus’.