Mother, Etc.

Joshua Jean-Marie: Noel, a lot of people know you as the owner of El Bread Shop and wife to Tyler. What are some hidden gems some may not know about?

Noel: Not a lot of people know I used to be a painter before we started our family. I almost pursued that path by attending an art college in CA- but decided to turn it down. After we had our first son, Royal, my creative outlets started to change. I wasn’t doing any kind of pen to paper stuff, it really transitioned to the kitchen, making meals for the family. And in the kitchen is where I discovered fermenting, which was the gateway to doing bread.

Many people probably don’t know I mother five children. The inner workings of parenting a big family and being married to an entrepreneur, that is enough of a secret.

And a fun fact: I brought the Cafe Miele to Louisville. Tyler likes to try and embarrass me and tell baristas this fact (because it’s all over the city now) but no one really thinks it’s that cool. But hey, it’s fun to be at a shop and hear them yell it out.

JJ: El Bread Shop is almost 3 years old now. What’s been rewarding and what’s been challenging about turning something you were good at into a business?

ND: I feel like mostly everything about it is rewarding. Even on the really hard days, I want to get up and do it again and I’ve never had anything like that before. Getting real bread into people’s hands and having conversations with people has been great. I really have to pinch myself sometimes because I wouldn’t have dreamed of starting my own business while raising a family simultaneously.

It has been a challenge to balancing the part where we’re still hard core parenting. I want to do more with El Bread, but I can’t. Seeing the potential it has, is sometimes painful, but I know for now I have to chip away at it slowly.

JJ: Describe what the bread making community is like and who’s keeping you inspired right now.

ND: The cottage bakers that I am friends with online are maniacs. They work hard and wear so many hats and do it mostly alone, often while parenting and keeping their homes in order. They are funny, generous, so creative and inspiring.

I pay some serious attention to Gusto Bread, Bryan Ford & Hominy Farm. They have opened my eyes to how bread is perceived- bringing to the table the traditional breads of their respective cultures and /or other beautiful breads that are often overlooked because we obsess over baguettes and croissants. It’s really just lovely to see. And I’ve had a sourdough concha from Gusto- amazing.

Tara Jensen is someone I look to as well. She’s a teacher and she was one of the first sourdough bakers I started to hang onto and watch closely. The way she approaches the craft is refreshing.

JJ: Obviously Tyler (and really our whole team) are fans of your baked goods, but I have to ask and I’m being completely serious, do you like or own any of the stuff Tyler makes?

ND: Tyler will joke on me for not using the deodorant - but hey, it smells great on him. I’d prefer to keep it like that.

He made me a custom long wallet that fit my phone which was great, I ended up giving it to my sister. But I do use the Long wallet every day and I really like my Moon is down Belt.

JJ: What’s next for El Bread and how can people follow along?

ND: El Bread will be at the Bardstown road farmers market every other Saturday until further notice. You can also sign up for the monthly Bread Club as well.

We hope to move into a production space at some point in the next couple of years. A retail space wouldn’t happen for 3 years at the earliest.

I feel the most content right now than I’ve ever felt along this whole journey. I’m always learning little things here and there, but I feel like I have a pretty good understanding of how everything works. This bread baking journey has grown slowly and organically over the last 6 years. I’d like to keep moving forward in that same manner.