Kevin Marple
A home baker, Stephanie Leichtle-Chalklen has lived in South Africa and worked at an upscale bakery in New York before returning to Dallas and building community around sourdough, starting her home-based bread business, making beautifully blistered rounds of sourdough. The intricate, organic scoring designs that grace her loaves, made with a double-sided razor, have become her calling card. Specialty loaves might be multi-grain or flecked with ingredients like dried cherries, cacao nibs, and rooibos tea.