About Pangea’s Oven

Pangea’s Oven is a high altitude micro-bakery I started in April of 2019. After a great run throughout the COVID-19 pandemic, I closed weekly operations in August of 2021. I specialize in naturally leavened bread, including rustic breads, bagels, focaccia, pita, and sourdough cookies.

I closed my weekly operation to focus on my full-time job supporting digital literacy at community colleges in addition to my media company, Nomaddermedia.

As of August 2019, I only offer private sourdough consultations and sourdough cookie orders of 12 or more.

It all started when…

My family was in the food business for two generations. I grew up around food sales/service and eventually started baking and cooking for myself. In my first decade after college, I traveled extensively and got to taste new foods that were worlds away from my hometown in Indiana.

Once I finally settled back in the States, I decided to start something in which I could be my own boss, and baking bread was a deep yearning that seemed, to me, the pinnacle of being settled and hospitable. So I learned how to bake sourdough and aimed to provide quality foods to my new neighbors in Colorado.

After years of being transient, this is my way of contributing to my community.