(00:55) As the "head bread head," Chloe Newman's journey to co-founding Third Space Bakery reveals how sourdough bread can become a vehicle for creativity, science, and community building. Working alongside her partners Erika Bruce and Beth Taylor, Chloe has transformed her former farmer's market business Crustworthy into part of a thriving bakery in Pittsburgh's Garfield neighborhood.

(04:11) What makes Third Space Bakery unique isn't just their exceptional breads—it's their philosophy. Their signature house loaf offers approachable sourdough for everyday eating, while rotating specials like onion turmeric bread showcase their creative spirit. Chloe explains how their sourdough process makes bread more digestible, even for those with mild gluten sensitivities, thanks to the wild bacteria that break down proteins during long fermentation. Every loaf is an example of grain diversity using regional sourcing.

(32:01) Beyond bread, the bakery serves as a genuine community hub. Their teaching kitchen hosts multiple weekly classes, while the outdoor deck becomes a gathering space for special events. As they mark their one-year anniversary, Chloe and team are focused on deepening these community connections, truly establishing a third space for patrons and the surrounding neighborhood.

(36:42) And later in in the show... Rebecca Hansborough shares why Legends Eatery on the North Side sometimes makes her skip grocery shopping entirely (hint: incredible beans and greens), while Dustin Boutilier of 77 Club offers a family recipe for smoky, complex salsa piquin that uses a surprising secret ingredient.

Ready to experience Pittsburgh's bread revolution? Head to Third Space Bakery Thursday through Sunday, where science, art, and community come together in every perfectly fermented bite.

Support the show

Liked the episode? We'd love a coffee!