Author: Rebecca Tally

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Eli Colvin’s One Man Revolution

I recently had the exciting opportunity to visit with Eli Colvin, owner and operator of Revolution Bread in Petaluma. His bakery is located on Open Field Farm, a diversified farm with cattle, sheep, chickens, vegetables and a CSA. The farm grows rye in their front field, wheat in another, and plan to expand their fields for more wheat in the near future. Eli loves being a part of growing because it connects him to the entire process. Artisan bread has exploded in the past few years and people are recognizing the importance of using local, high quality products and this inspired Eli to start his own bread company. Revolution is a one-man operation, with Eli making about 800 loaves a week and often working 14-hour days. He loves anything to do with fermentation, especially bread. His favorite part of fermentation is that it is always changing and a good challenge. He started his career in restaurants, and then got an opportunity to work at a bakery in Healdsburg. That was 24 years ago, and since …