OLEY, Pa. — They call Tom Kopel "The Oley Baker."
In true Pennsylvania Dutch tradition, he began baking because he happened across a bargain: two three-quarter-sized ovens perfect for making artisanal bread.
He installed them on the back porch of his house, and expanded from there.
Kopel learned baking from an old-timer who taught him on an outdoor wood-fired oven. Now, he's a state licensed and inspected home bakery producing about 250 loaves a week on five gas-fired steel Blodgett stoves.
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