The Baker
The Baker
John Larson
Baker/Owner
John began his career as a psychologist, practicing for 16 years in public schools across four states, conducting psychoeducational assessments and delivering special education programming. He published nationally and served as a trusted doctoral supervisor and presenter in the field of school psychology.
In 2019, John transitioned from psychology to pursue his lifelong passion for culinary arts. Together with his wife, Christy, they founded Rosemary's Kitchen in Spearfish, South Dakota. They served the community for just under two years before RK shuttered due to the coronavirus pandemic.
In 2021, John and Christy moved to Omaha, Nebraska, where they worked in some of the city's most acclaimed restaurants. John opened Bluebird Bakery in the Fall of 2024 to continue his mission of bringing artisan breads to the community.
The Sourdough
The Sourdough
In July of 2024 I went looking for local apples. Apples are naturally very good at collecting wild yeasts and other micro flora and fauna on their skins.
I had set out on an adventure to bring a hyper-local slant to my baking.
Research from multiple extension offices pointed me to the natural yeasts and bacteria that are all around us in our environment and help make our terrior unique.
I picked apples from Miller Dorhmann’s apple trees while getting a hand from the two doggos that attend to the farm.
Then I used the apples to make fermented apple-water and then using that water in combination with flour to make a starter from scratch.
After many weeks of feeding the apple water flour and adding whatever yeasts were on the breeze where I live in Dundee, the starter was a live and happy and ready to make bread!
I am very proud of the bread made with this local starter, and knowing it is a direct reflection of the Omaha metro and our local terroir makes me so happy!
