Food Artisan Interviews: 10 Questions for Marianne Wiener, Anna’s Daughters’ Rye Bread

Great post, Thanks!

Foie Gras and Funnel Cakes

Recollections of tastes and smells are said to be among the strongest triggers of sense memory. For Marianne Wiener, the tastes and smells of the rye bread she ate as a child in Denmark were planted so firmly in her memory that she was able to build a business for herself based solely on those memories.

Born and educated in Denmark, Marianne originally studied architecture and carpentry at The Royal Danish Academy where she earned a degree specializing in building restoration. She came to the U.S. to study with famed architect Frank Gehry in southern California and moved north to Sausalito with her now husband, eventually settling in Tomales Bay. After landing in the Bay Area, she realized that she wasn’t interested in working with architecture any more. “It’s a very one-sided area,” she said, referring to the area she was living. “You have the water on one-side and farmland…

View original post 1,331 more words

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s