At the heart of The Essential Baking Co. in Seattle’s Georgetown neighborhood is Mamacita, a sourdough starter George DePasquale began using when he co-founded the company in 1994 with just a few loaves of bread at the Fremont Sunday Market.
“Bread is my passion,” DePasquale said as he walked between bins of fermenting starters bred from Mamacita, which remains in the fridge as a constant backup.
He has seven types of starters used to both leaven his bread and create different flavors for the company’s 178 types of bread.
Tom Campanile joined as CEO in 2010 after convincing DePasquale to let him get involved and take a stake in the bakery.
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