CHILDRESS — Cliff Johnson has been baking bread since he was 12 years old.
However, it wasn’t until he started studying artisan bread and the art of hydration levels that he came across the bread that would catapult his baking career.
“The first time I made it [artisan bread], it was a wet, sticky mess,” Johnson said. “I said, ‘That was a mistake. I must have done something wrong.” But when it came out of the oven, it was the most amazing bread I’d ever tasted. So then, the pursuit was on to make the perfect bread.”
And some would say, Johnson has done just that. From selling bread at his home in 2015 to opening Wheat’s Artisan Bakery in January, Johnson has not only perfected his craft, but expanded it, diving into cinnamon rolls, scones, brick-oven pizzas and more, all of which his customers often sell out in mere hours.
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