From Seed to Slice: Ohio

Monday, August 24, 2024 | 9:45am–5:15pm ET 

Ohio offers a compelling example of how farmers, millers, and bakers can work together to build a thriving regional grain economy. This From Seed to Slice field trip through Southwest Ohio explores that ecosystem firsthand. 

Our trip begins at Good Hands Bread Co in Dayton. Located in the city's historic Dietz Block Building, the bakery is known for its rustic sourdough breads made with locally grown and milled flours. Owner and Founder Andrew Fisher spent five years selling bread at farmers markets before opening this brick-and-mortar location at the end of 2025. Good Hands is a prime example of how a smaller craft bakery can successfully incorporate local grains into its everyday production. 

Our next stop is Dorothy Lane Market, an award-winning specialty grocer known for its extensive bakery program. Participants will tour the kitchen with baker and FSQA Officer Greg Tyzzer and learn how the team produces a wide range of breads and baked goods at a much larger scale. Though greater in size and capacity, Dorothy Lane shows how regional grains can scale into high-volume production. 

Our third stop is Branstrator Farm in Clarksville, where participants will meet fifth-generation farmer and miller Jon Branstrator. Established in 1821, the farm has remained in his family for more than 200 years. Today, Jon grows heritage grains, including Red Fife wheat, using regenerative farming practices that prioritize soil health and the long-term stewardship of the land. 

In addition to growing grain, Jon mills it on-site using a New American Stone Mill, allowing him to supply flour directly to bakers throughout the region, including Good Hands Bread and Dorothy Lane Market. 

Lunch is included. 

Presented in partnership with Artisan Grain Collaborative and Walden Mutual Bank

Our Guides:

Jon Branstrator is the owner and operator of Branstrator Farm LLC in Southwest Ohio, a preserved bicentennial farm using regenerative practices. His work focuses on soil health and preserving heritage landraces of bread wheat, such as Red Fife. As a founding partner of The Ohio Grain Hub, he has access to ancient and heritage grains like Einkorn, Rouge De Bordeaux, Danko Rye, and Blue Clarage corn from other Ohio growers. The farm utilizes Clipper seed cleaners along with Meadows and New American Stone mills, and will soon incorporate a gravity table to further clean food-grade grain. Branstrator Farm supplies bakers in Dayton, Springfield, and Yellow Springs with fresh flour and cornmeal. 

Andrew Fisher is the owner and baker behind Good Hands Bread Co., a Dayton bakery specializing in rustic, naturally leavened sourdough breads made with locally grown and milled grains. A Kettering native, Andrew spent a decade working in Columbus restaurants before returning home with his family in 2020. What began as baking bread for neighbors quickly grew into a thriving farmers market business. In December 2025, he openeda brick-and-mortar bakery in Dayton's historic Dietz Block Building. Fascinated by fermentation, Andrew has built his bakery around traditional breadmaking methods and strong relationships with local farmers and millers. The bakery's name is a tribute to his great-grandmother, whose hands were captured in a cherished family photograph that inspired both the business name and its logo. 

Greg Tyzzer is the FSQA Officer at Dorothy Lane Market (DLM), a gourmet specialty grocery store chain based in Dayton, Ohio. He is best known for spearheading DLM's local grain movement and overseeing the production of the company's artisan breads and baked goods. As a graduate of Sinclair Community College in both Pastry and Culinary Arts. He was Bread Shop manager from 2015-2025 before moving in to take over Food Safety, and Quality Assurance.  

Greg Tyzzer has transitioned more than 30% of DLM's grain ingredients to local sourcing. DLM partners directly with regional Ohio farmers to grow heirloom and heritage grains, such as Turkey Red wheat and ancient Einkorn, which are milled farm-side specifically for DLM's breads.

Itinerary (subject to change): 

9:45am – 10:00am 
Meet at Good Hands Bread at 527 Wayne Ave, Dayton, OH 45410 

10:00am – 11:30am 
Tour of Good Hands Bread with Andrew Fisher 

11:30am – 11:50am 
Travel by bus to Lunch Location TBD 

11:50am – 12:30pm 

Lunch at TBD 

12:30pm – 12:45pm 

Travel by bus to Dorothy Lane Bakery at 6255 Far Hills Avenue, Dayton OH 45459 

12:45pm – 2:15pm 
Tour of Dorothy Lane Bakery with Greg Tyzzer 

2:15pm – 3:00pm 
Travel by bus to Branstrator Farms at 885 N George Rd, Clarksville, OH 45113 

3:00pm – 4:30pm 
Tour of Branstrator Farms with Jon Branstrator 

4:30pm – 5:15pm 
Bus returns to Good Hands Bread 

Space is limited—register now to reserve your spot!