Jesse started baking professionally in 2009 while attending the San Francisco Baking Institute. Before that, he spent a few years working in Oregon politics. After Jesse finished his baking program, he bounced around the Northwest, working at various small bakeries. When Sea Wolf launched in 2014, Jesse worked alongside Kit, mixing shaping, baking, and delivering. These days, he mostly handles the bookkeeping and manages the business side of things.
As it turns out, the things Jesse enjoys most about baking are also the things he enjoys most about running a business. Through repetition and practice, he gets to shape and refine something that seems endlessly improvable. Definitely, his most unanticipated and greatest pleasure in running the business is seeing and hearing from happy employees and customers. He feels a tremendous sense of responsibility to both.
If he isn’t at Sea Wolf, Jesse is on Bainbridge Island spending time with his wife at their home, reading, and putzing around the house.
Kit spent six years prior to opening Sea Wolf cooking and baking in NW Washington, primarily in Seattle. He spends his days either talking about bread and the baking process with staff and customers or talking with his brother about how to manage a bakery. As Sea Wolf grows and becomes more complicated and as his role in the bakery also changes he still enjoys the fundamental work, which is the same as it ever has been - mixing, shaping and baking bread.
Kit tries to bring the creativity of the kitchen into the bakery and to have Sea Wolf reflect the season's change through the different vegetables & fruits as they appear in the markets.
Any free time Kit gets, he spends outside of Seattle with his partner and their pug, preferably in the garden.