Kudos to Tobias! A True Artisan Baker in Albuquerque

At Sherwood Coffee 'n' Bread, we believe in celebrating bakers who are truly dedicated to their craft. People who don’t just bake bread but understand it - who respect the process, experiment, and share their knowledge with others.

Tobias, an artisan baker in Albuquerque, holding a freshly baked focaccia with a golden crust. Award-winning sourdough baker showcasing his handmade bread.

That’s exactly the kind of baker Tobias is.

I first met Tobias at the Fermentation and Fungi Fest, a gathering of bakers and fermentation enthusiasts. I was competing in the Battle of the Breads, where local bakers put their best loaves to the test. The room was filled with the aroma of fresh bread, and the competition was tough.

But one loaf stood out.

It had a deep caramelized crust, perfect scoring, and an open, airy crumb. It was the kind of bread that immediately told you - this baker knows what they’re doing.

That loaf belonged to Tobias.

His sourdough took first place, and I could see why. It wasn’t just good - it was exceptional.

Kudos to Tobias! His bread was the result of years of dedication, practice, and a deep understanding of fermentation and technique.

After the competition, we got to talking. We shared ideas about baking, flour, fermentation, and how to teach others the art of sourdough. That’s when I learned more about Tobias’s journey - and why he’s one of the most passionate bakers I’ve met.

Tobias’s Sourdough Journey

Tobias hand-mixing sourdough dough, demonstrating fermentation techniques in a hands-on baking class in Albuquerque.

Tobias’s story began in 2014 with a simple craving - he wanted real sourdough bread.

That curiosity led him down a path of research and experimentation. He discovered that sourdough didn’t come from a packet of yeast but from wild fermentation, and that he could create his own starter from just flour and water.

Like many home bakers, he spent months figuring things out through trial and error. Then he came across Chad Robertson’s Tartine Bakery, known for its world-class sourdough. Inspired, Tobias bought the Tartine Bread book and started following Robertson’s methods.

Over time, his sourdough improved. His starter became stronger, his fermentation techniques refined, and his loaves developed the signature open crumb and deep flavor of true artisan bread.

Since then, Tobias has:

• Baked sourdough in four different states, including here in Albuquerque.
• Used ten different home ovens and two commercial ovens to perfect his bread.
• Taught others how to make sourdough, sharing both his starter and knowledge.

For Tobias, baking is more than just making bread, it’s a way to connect with people, to create something beautiful from simple ingredients, and to enjoy the slow, meditative process of working with dough.

Taking Tobias’s Sourdough Class in Albuquerque

Artisan bakers Tobias and Igor showcasing sourdough bread after a hands-on baking class in Albuquerque.

After talking about our experiences teaching sourdough baking classes, Tobias invited me to attend one of his classes and give him feedback.

I said yes without hesitation.

In February 2025, I attended one of Tobias’s sourdough baking classes in Albuquerque, eager to see him in action as an instructor.

It was a fantastic experience.

From the start, Tobias’s knowledge and passion for sourdough were evident. He took us through the process step by step, making it easy to follow and understand, even for those new to sourdough baking.

His class covered:

• How to create and maintain a sourdough starter.
• The science behind fermentation and hydration levels.
• Techniques for shaping, scoring, and baking sourdough bread.
• How to use steam in baking to achieve the perfect crust.

Artisan bakers Tobias and Igor sharing a moment of laughter while baking sourdough bread.

Unlike online videos or books, this was a hands-on experience. We worked with the dough ourselves, shaping loaves, learning how fermentation feels, and seeing the results firsthand.

By the end of the class, we had all baked beautiful golden loaves, crackling as they cooled.

Kudos to Tobias for creating such an engaging and well-structured class!

Why Take a Sourdough Class?

Learning sourdough is not just about following a recipe. It’s about understanding the process, the fermentation, the hydration, the feel of the dough at different stages.

A hands-on sourdough baking class gives you:

• Real-time feedback on your technique.
• A chance to troubleshoot issues with an expert.
• Confidence to bake at home without guesswork.

Tobias’s class provides all this and more.

Looking for a Sourdough Class in Albuquerque?

Golden, artisan sourdough bread fresh from the oven, highlighting perfect fermentation and baking technique.

If you’re searching for the best sourdough class in Albuquerque, here’s what you can do:

• Join one of Tobias’s classes! If you want to learn from an award-winning sourdough baker, this is your chance.
• Check out our hands-on bread baking classes at Sherwood Coffee 'n' Bread, where we teach sourdough, baguettes, and flatbreads in a real wood-fired oven.
• Practice at home and keep learning - sourdough is a journey, and every loaf teaches you something new.

Final Thoughts

Celebrating victory at the Battle of the Breads, showcasing artisan sourdough baking skills.

Meeting Tobias at the Battle of the Breads was inspiring, but taking his class was even more rewarding.

He is not just a great baker, he’s an artisan who truly understands sourdough.

🔥 Kudos to you, Tobias! Your dedication to the craft is inspiring, and I can’t wait to see more people learn from you.

If you’ve ever wanted to learn how to make real sourdough bread, now is the time.

Take a class, get your hands in the dough, and start baking amazing bread!