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Food for Thought
Breaking Bread reflections, faith-inspired encouragement, hospitality philosophy, Dinner Conversations, and lessons from Chef Mike's life and career.
From Their Hands to Our Table: Why We Chose Lindley Mills Unbleached Bread Flour
Our new North Carolina vendor spotlight begins with Lindley Mills in Graham and the unbleached bread flour behind our artisan bread journey.

Chef Mike McCray
7 days ago2 min read
Something Wonderful Is Baking at Occasions By M!
Our bakery preorder storefront is coming! Signature dinner rolls, artisan boule bread, brioche, cinnamon rolls and pickup-only beignets. Email us with subject Baked Sale to join the interest list.

Chef Mike McCray
7 days ago2 min read
When the Cost of Fire Goes Up: What French Bakers Can Teach Us About the Real Price of Food
What the price of a French baguette reveals about energy, food costs and the independent businesses serving our communities.

Chef Mike McCray
Sep 285 min read


Breaking Bread: What a Little Oil Can Teach Us About Faith, Provision, and the Table
Bread for the Table | A Word for the Day “Your servant has nothing there at all… except a little oil.” — 2 Kings 4:2 This is my fresh-baked Table Bread boule, hot out of the oven. There is something about baking bread that continues to bring me back to the basics. Flour. Water. Salt. Yeast. Simple ingredients, but they demand something from you: precision, patience, and perseverance. You measure. You mix. You work the dough. You wait. And that's probably what I love most abou

Chef Mike McCray
Sep 73 min read
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