Barb Alpern

Biography

Barb began baking when she was assigned the job of baker at her co-op house in college. Whole wheat challah and granola were her specialties. This led to two years at Wildflour Bakery, a wholegrain collective bakery that existed in Ann Arbor, Michigan back in the day. Four sons and a master’s degree in creative writing distracted her from her baking career for a time, but she continued to work on perfecting her whole wheat challah, while her sons formed their own bread with blobs of challah dou…