About

We do not sell any products, nor do we have a physical location or farmer's market table anywhere.

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I started baking in earnest a few months after graduating from university. I had baked sometimes before, like my now-lost chocolate chip cookie recipe, but I had always followed pre-written instructions and I most often used regular white flour. The reason I started baking more frequently was because I wanted to eat more healthy and minimally-processed foods, and hopefully save money as food prices continue to increase. Even the expensive and health-marketed store-bought breads have added conditioners and other shortcuts to reduce proofing (rising) time, which all too often result in the signature flavorless blob of wheat paste most people know as bread. It was this kind of bread that really pushed me to make something better, and hopefully share it with other people that are passionate about baking or are willing to learn.

Here at Zagros Bakery, you'll find a mix of some of my own follow-along recipes and longer written pieces that will explain the intricacies of whole wheat baking in more detail. For experienced bakers who are looking to try something new, people that may have never used whole wheat flour before, or even people that may be entirely new to any baking, this is the place for you.

I look forward to sharing what I've learned with you! Please feel free to leave your friendly comments with questions or feedback.

Contact aresh.tajvar(at)zagrosbakery.com for inquiries.