Todd Solek is the owner and baker at Farm to Hearth, providing Connecticut restaurants with fresh wood-fired artisan bread. His unique style and techniques yield a truly flavorful and nutritionally sound product that sets him apart from other bread makers. Todd makes each batch by hand, which allows the bread to keep it’s integrity. He also uses a natural fermentation process with wild cultured bacteria, a vital step in making the nutrients digestible. Below are some of the photographs I took for CT Eats Out, but head over to this link and check out a full interview with Todd.