About Gusto Bread
It all started with a little wood fired oven called EmmyLou… In Downtown Long Beach in 2013, I was inspired by an earth oven nestled in a corner of the garden at our new home. It instantly drew me in. I felt a calling to learn to use this mysterious oven. A friend lent me a copy of the book “From The Wood Fired Oven” by Richard Miscovich and I spent my time happily thumbing through the recipes, chopping wood, firing the oven, fermented my first wild yeast starter, milling organic whole grains, hand mixing the dough, and connecting with the old world pleasure of wood firing and baking food.