Inspiring Conversations with Alan Block of Flannel Dog Farm Bakery

Today we’d like to introduce you to Alan Block.

Hi Alan, thanks for joining us today. We’d love for you to start by introducing yourself.
My wife and I moved to our homestead in December 2013. It is a brick farmhouse built in 1860 and is a site on seven acres. We decided to live by the mantra of “Grow, Raise, Make” as that is literally what we have on our t-shirts, etc. My wife is a full-time artist working in metal and I have a few gigs: I work part-time in corp America, I raise our chickens, I grow much of our food, and I make sourdough bread and bagels in my cottage bakery.

Alright, so let’s dig a little deeper into the story – has it been an easy path overall, and if not, what were the challenges you’ve had to overcome?
We live very close to nature, so the struggles are often visceral: chickens are killed by raccoons or foxes, plants are eaten by rabbits, a project in our old house proves to be more challenging than expected, or the wild yeast that makes my sourdough bread rise decides it is a day to misbehave. I meditate daily, which helps me to stay calm and centered on the challenging days, and every day brings its challenges.

As you know, we’re big fans of Flannel Dog Farm Bakery. For our readers who might not be as familiar what can you tell them about the brand?
I began baking with wild yeast about seven years ago. I have always loved to bake pies since I was young. I also like to brew beer and ferment vegetables. When I discovered sourdough baking, I was immediately hooked–here was a way to make incredibly delicious, nutritious, and healthy bread that varied based on how the wild yeast and lactobacilli bacteria reacted on any given day.

I now bake two to three days a week for local customers and a local store. I am thrilled with how many people want to eat sourdough! I make a new flavor combination every week in addition to my standard country loaves. I also make sourdough bagels and love to experiment with new flavor combinations. I follow traditional methods, mill much of the flour I use, and enjoy the meditative process of baking sourdough.

What do you think about luck?
I believe in the supernatural powers of the Universe and the inherent powers of Nature. When I listen and pay attention to what is happening around me, I can follow the path that is presented in front of me. I think it is less about luck and more about listening.

Contact Info:

• Website: flanneldogfarm.com
• Instagram: @flanneldogfarm