Today we’d like to introduce you to Jason Hampton.
Hi Jason, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
Like everyone else during the pandemic I was looking for something technical to learn from the safety of my home. My choice was to learn the craft of sourdough baking. I’ve always loved sourdough bread, and have always wanted to learn to bake, so this was the perfect chance for me to learn. At first I developed a levener called a sourdough starter. After several attempts at keeping it alive unsuccessfully, I finally learned the proper feeding schedule and ratios of discard, flour and water. 4 years later and twice daily feedings, my starter is stronger than ever, and is now named ‘Dough-Re-Mi’.
Next I started the quest of leaning the techniques of getting the mix, fermentation, shaping the dough for beautiful bread. This journey will never end with an open heart and spirit that can never know or learn enough.
Since I have so many friends and family that love my bread, I decided to consider making my bread for those I’m not associated with. Around this time my bestie’s daughter one day enjoyed my bread, and sent me a yellow postit that read, “Thank you for a Hampy Bread”, and I was so touched that I decided to name my bakery business “Hampy Bread”.
Now 2025 I’m one step away from receiving my MEHKO permit, so that I can sell sourdough bread and pizza out of my home. I’ve secured my food handlers card, food manager card, and only have my department of health inspection to receive my permit.
I greatly look forward to getting my business to the next level, and feed many hungry bellies my delicious bread and pizza. Please check us out on Facebook, Instagram, TikTok and give us a follow, and please stay tuned for when I officially open to place your orders, thank you so much, and happy baking!
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
I wouldn’t call it smooth! My starter died several times before I learned to keep it alive!
Furthermore I had plenty of mistakes while learning the techniques of the baking craft. The processes o found particularly challenging were; understanding bulk fermentation and proofing. Also the processes of shaping the dough in the right way to trap air and build tension in the dough so you have a nice rise to beautiful round boule.
Lastly the next day after mixing the dough, and the dough spends the night in the fridge for cold fermentation, on bake day the processes also were complex. What pan to use? I use a Dutch oven. Then I played with baking temps and duration with lid on and off. And finally I added steam to the process which is so important!
All of the above was discerned through trial and error.
Thanks – so what else should our readers know about Hampy Bread?
I’m a sourdough baker. Hampy Bread will specialize in sourdough bread and pizza.
Where do you see things going in the next 5-10 years?
I’m hoping others will love my bread and pizza as much as those to date. I would love for my business to get some exposure so that I can build a customer base, without grown to big too quickly. My main objective is to always deliver a top notch quality product.
Contact Info:
- Website: Coming soon
- Instagram: @hampybread
- Facebook: @Hampybread
- Other: TikTok: @hampybread
