Breaking Bread: From Military Missions to Baking Traditions
Welcome to another delicious episode of Coulee Region Cooks! This week, Ken Cooper sits in for Mike Hayes and has a delightful conversation with Chris Wysong from Bucket of Bread. Dive into Chris's inspiring journey from childhood memories in the kitchen with his mom to baking bread in a tandoori oven with Iraqi soldiers.
Chris shares the story behind Bucket of Bread, a unique business that offers certified organic, non-GMO flour blends in 100% recyclable buckets. Just add water, and you have a versatile dough ready for bread, pizza, cinnamon buns, and more. Discover how Chris turned a 3 AM…
The skinny
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