Dan the Baker is a small toast bar in Columbus.



"Dan Riesenberger produces world-renowned sourdough breads using time-honored practices and honest ingredients with great integrity, right here in Columbus! His products are available in some of the best grocers and restaurants in the city," reads his Facebook.

His website continues: Dan the Baker's artisan breads are deftly created from 100% organic grains, using the ancient method of sourdough fermentation. For most of our breads, we use only our wild leaven to raise the dough. This time-honored technique imparts a beautiful complexity and savor to our bread, and yields easily digestible loaves.

Dan the Baker's breads are baked directly on our Italian oven's radiant stone hearth and develop a deep, flavorful crust. We are inspired to use many unique whole grain combinations, some of which are 100% whole grain pan loaves, (rye, whole spelt) and additions of sprouted whole grains (millet, quinoa, buckwheat and oats, to name a few.)

Dan has a passion to source as many locally cultivated ingredients from small purveyors whenever possible. We believe that in order to make the best, most nutritious food available, one must start with the best possible ingredients.

Dan the Baker's breads and pastries are a reflection of this philosophy: from the stone-ground Ohio whole wheat flour to seasonally gathered local fruits and vegetables, to locally grown herbs and mushrooms, each ingredient has been carefully chosen with this in mind.



I left with two pastries, which were simple yet tasty and artfully executed. Not overly sweet or out of the ordinary. But solidly good.

Grade: B