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 epiphany into a thriving business that not only provides delicious, preservative-free bread but also gives back to the community through partnerships with food banks and charitable organizations. Learn about the impact of Bucket of Bread on families and communities, from creating cherished memories in the kitchen to supporting food security initiatives. Chris also teases some exciting future ventures, including a potential partnership with Walmart and appearances on entrepreneurial TV shows. Whether you're a seasoned chef or just love to cook at home, this episode is packed with inspiration, practical tips, and heartwarming stories. Tune in to hear Chris's adventures, his favorite bread recipes, and the joy of baking with imagination. Don't miss this engaging and informative episode of Coulee Region Cooks!See omnystudio.com/listener for privacy information.