Who we are

Jess had a love of baking from childhood, and really started getting serious about her skills in 2018 when she started taking various workshops on pastries and naturally leavened bread.

Chad retired from serving 21 years in the Navy and decided to go to pastry school, and then returning for culinary school. He started to hone his craft while interning with Tabor Bread in Portland.  

When we got together and found ourselves in Clark Fork, we knew we wanted to create something that pulled together our mutual love of the art and science of baking and our desire to get involved in our community. It was an opportunity to use the amazing ingredients found in our own backyard, or grown by our local incredible farmers. Tender Earth celebrates that good things take time. We are deeply committed to the integrity of our products. From the grains and the processes used to grow them, to maintaining our starter, and the early morning alarms all to offer our community the freshest bread and pastries possible, Tender Earth is dedicated to the craft of excellent food.