David McAndrew started baking in England, where he’s originally from, at 16 years old. Three years later, at the age of 19, he moved to the U.S. Now, he is the facility team leader at Whole Foods Market Bakehouse.
“I started with a company that Whole Foods Market acquired, then moved to Florida and took over running their bakehouse” says McAndrew.
The bakehouse McAndrew speaks of produces products — breads, croissants, danish, muffin batters, cookies, and cake blanks — for the 24 Whole Foods stores in Florida. But McAndrew was itching to make a specialty bread product that required one ingredient out of reach.
“I’ve been wanting to make a Spent Grain Sourdough for a few years, but never had the right facility to do it,” says McAndrew.
Spent grain sourdough is made with spent beer grains, a byproduct of the brewing process that usually gets discarded. “So once we moved into our new baking facility, I contacted John [Linn, brand director] at Funky Buddha Brewery to discuss their spent grain and collaborate in making a bread together.”