Callie Koch, Head Chef of Tassinong Farms, Food and Wine, began her career with an early interest in the mysterious beauty of sourdough bread making. A stint in Europe allowed her to discover “truly good quality bread,” and ignited in her a passion to make it, along with other simple, wholesome classics. Without formal schooling, Callie developed skills in the world of baking, fermentation, and cooking - approaching the arts through diligent self-study and opportunities to learn from other bakers and chefs. Before she joined the Tassinong team, she founded Ingrained Bakery, a small Northern Colorado bakery with a cult following that specialized in artisan sourdough breads, pastries and handmade butter.
Chef Callie Koch