Bread has always been about more than ingredients.

It's how communities feed each other, share a table, and slow down for a minute. That belief is what Spent Grain Bakery is built on.

I'm John, a resident and neighbor baking out of my home in Bloomfield, NJ. After years in visual effects, I needed to get back to something real. Something I could feel in my hands and share with the people around me. I've taught sourdough at specialty shops in New York City, spent weekends working in local bakeries, and developed a deep love for the craft and what it means to the people around a table. That's what keeps me going.

At Spent Grain, I work with what this region grows and brews. I source local grains from nearby mills to build the foundation of each loaf, and partner with local breweries to upcycle spent brewer's grain into breads, cookies, and other treats with real depth of flavor and a smaller footprint. The goal is simple: keep as much of it local and as little of it wasted as possible.

Pre-order Sunday pickups and pop-ups coming soon! I'm looking forward to meeting my neighbors, sharing some stories, and hopefully earning a spot on your table.

— John M