David McAndrew started baking in England, where he’s originally from, at 16 years old. Three years later, at the age of 19, he moved to the U.S. Now, he is the facility team leader at Whole Foods Market Bakehouse.

“I started with a company that Whole Foods Market acquired, then moved to Florida and took over running their bakehouse” says McAndrew.

In this “On Foodable Side Dish” episode, McAndrew takes viewers inside the bakehouse’s bread mixing room, where all of the bread production for Whole Foods Market takes place. From adding in the ingredients to each step in the bread-making process, get an up-close look at the production process of Whole Foods’ Funky Buddha Spent Grain Sourdough.