Owner and baker of Hungry Ghost Bread, Jonathan Stevens, said he wants everyone to experience the art of making and breaking bread. He's celebrating the 20th anniversary of the shop with his first cookbook based on the bakery.
Johnathan Stevens, owner of Hungry Ghost Bread in Northampton, Massachusetts, prepares dough for a country loaf to go in the oven.
As we spoke, Stevens slid thick pieces of carefully formed dough down a wooden paddle and into a round hearth — about 8 feet in diameter — to join about 60 more loaves to bake. A creativity to the sourdough bread schedule that changes every day — and to the way Stevens and his wife, Cheryl Maffei, run the business.“This is a ridiculous business proposal,” Maffei said. “Like, yeah, let's have a wood-fired oven in the middle of the city with hopefully a good wood supply.”“It's really challenging to pay a living wage and buy organic and local ingredients and pay the kind of rents that Northampton wants you to pay.
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