We work with regional farms to keep our dollars in the local economy while bringing you the most flavorful and delicious grains that the Chesapeake area has to offer. We collaborate with farmers as they develop varieties and growing practices that are best suited to this region because the quality of the grains is unparalleled. See here for more information about the local grain movement across the United States.
HaMotzi is Hebrew for the blessing over bread. It is a reminder of all the work required to bring bread to the table as well as a promise of a world in which all are nourished and food abundant. Motzi Bread is dedicated to accessible food to address inequity in Baltimore. No one is turned away. Currently, we have a suggested price, and you pay what you can.
From the former lead bread baker at Woodberry Kitchen comes Motzi Bread, a neighborhood bakery dedicated to making the best breads and pastries possible.
We freshly mill our flour on-site and use long fermentation to make our breads. All grains are sourced 100% from local farms.
Heinz Thomet of Next Step Produce | Photo by Raphaelle Lajoie
We mill our flour on-site to preserve flavor. Our tastebuds recognize foods that satisfy the needs of our bodies. Flour should be fresh. Your body knows the difference.
We use a blend of new and old artisan techniques to bring you tender bread with a crisp crust. This is possible by properly fermenting the dough - often for longer than 24 hours - making the bread more digestible and delicious.
Poppy in Wheat at Next Step Produce | Photo by Raphaelle Lajoie
Maya Muñoz and Russell Trimmer are the owners and bakers at Motzi Bread. We live above the bakery space at 2801 Guilford and want to provide the best baked goods possible for our friends and neighbors. Russell led the bread team at Woodberry Kitchen and farmed at Next Step Produce while Maya is a former teacher and jam making enthusiast.
We'd love to hear from you.