We had the good fortune of connecting with Catie Cohen and we’ve shared our conversation below.

Hi Catie, how do you think about risk?
When I hear the word risk, my default is to think “lack of planning and preparation”. Since changing careers from engineering to baking, I more often think of risk holistically. Risk, in this context, is trusting myself enough to handle what comes my way. This has been a big growth area as an individual and business owner. No one can ever operate without risk! My new default is looking to minimize it and then trust my own skills and prep work.

Can you give our readers an introduction to your business? Maybe you can share a bit about what you do and what sets you apart from others?
Demeter’s Kitchen aims to create nutritious, whole grain sourdough bread and artisanal spreads that you can feel good about eating regularly. Bread is meant to be a daily staple and can be when naturally fermented, made with hearty whole grains and in partnership with the community.

The bread that is most widely available these days is made with white flour, fast-acting yeast, loaded with additional ingredients and singularly textured and flavored. This has given bread, as a category, a bad nutritional reputation and deemed it as an unhealthy food.
But bread has been and can be more than that. We make our bread with your health in mind, using at least 50% freshly milled, Texas grown grains, so our bread is satisfying and full of fiber and protein.
Every loaf is naturally leavened and overnight fermented, using a bacteria and yeast population from our sourdough starter for complex flavor and breakdown of gluten + some sugars. This makes it easier on your gut to digest and utilize the nutrients in the grain.
Our only ingredients are flour, water, salt and any inclusions we may be using like nuts, herbs or spent grains from local breweries. No preservatives, dough conditioners, chemical sweeteners or colorings… ever.
Higher hydrations lend to a soft, toothy crumb and a bold bake caramelizes the grains in the crust for a rich flavor and crispy texture. The flavor from our comes from bread the grains, the ferment and the bake.
We stand for bread and its daily place on our plates by leavening it with a sourdough starter, using the highest quality whole grains, and partnering with local producers whenever possible.

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
OOO I love the idea of having a friend visiting right now! HA! I would take them to The Bearded Monk and Denton County Brewing Company for some tasty beers and good conversation. We would walk around the square and probably grab some food from Milpa, 940 Kitchen or Thai Square. I would ensure that we went to Comb’s Coffee for an educational and unique coffee experience, then head to Clear Creek National Heritage Center for a walk. A stop in Recycled Books is always a good idea and then for dinner we would go to Jose down in Dallas. Love that food, the chef and her story. Every item in that place has a story. I have never gone and not thoroughly enjoyed a meal. On subsequent days I would want us to swing by Golden Boy for coffee, scones and outside ambiance and Paschall’s for a cocktail.

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
I would like to give a shoutout to Anita Jaisinghani and Pondicheri Bake Lab for being my first job in the food industry. It was where I developed customer service skills, the ability to understand and balance flavor and how to wear lots of hats. I am continuously inspired by Anita whose breadth of creative outlets and quality execution is an example to me and my business. I would also like to give a shoutout to Denton County Brewing Company for being the first place in Denton to give my bread a shot and partner with me to release a menu at their brewery. And The Bearded Monk Bottle Shop, who has been a champion of our product and the best, happiest faces for our customers to pick up their bread. Their willingness and enthusiasm, to work with me has allowed my business to grow and continue during these odd and difficult times. 

Website: demeterskitchen.com
Instagram: https://www.instagram.com/demeterskitchen/
Linkedin: https://www.linkedin.com/in/catherine-cohen-1794455b/
Facebook: https://www.facebook.com/demeterskitchendtx
Youtube: https://www.youtube.com/playlist?list=PLxmEksxNR8mPSLRnoz78zTYVGpcG4rQx8
Other: Sign up for our weekly menu offerings https://mailchi.mp/002203ad7c58/emails

Nominate Someone: ShoutoutDFW is built on recommendations and shoutouts from the community; it’s how we uncover hidden gems, so if you or someone you know deserves recognition please let us know here.