While working at Chez Panisse, Daniel experienced the French rustic breads from Acme Bakery in Berkeley, founded by another former Chez alum Steve Sullivan. The San Francisco bakery Tartine run by Chad Robertson & Elizabeth Pruitt and Portland-based Ken Forkish are two other inspirations.
Daniel uses a mix of organic flours to make his rustic bread. His fermentation process draws on the levain derived from the air and water of native Bonny Doon environment. He also enjoys making Raisin and Walnut bread and Rosemary and Olive bread on request.