I conceived of the idea of starting Clark Street Bakery with the vision of baking healthy, good-tasting bread and baked goods for people. I knew that I would need further knowledge and skills in the baking trade in order to make this vision real, however. Before I moved to Chicago to begin the bakery, I baked for several months with a talented baker named John GoodeII to learn the process of commercial whole foods baking. John had just opened a very attractive bakery in downtown Champaign and was glad for my assistance as his apprentice. I have adapted about ten of John’s original recipes for this book such as the Milk and Honey Bread, Savory Walnut Bread, Oatmeal Raisin Cookies, and others.