How One Passionate Local is Making Real Bread, for the People
Bread is made up five ingredients. In a perfect world.
But, most bread we are putting into our bodies are packed with other filler ingredients.
Enter Madeline Rubidoux. The local Las Vegan’s culinary history is extensive. But, it’s her baking that we need to be taking note of.
Her baking career began at Red Rock Casino baking bread for the property’s restaurants and banquets. After that, Rubidoux hopped across the pond and served as head chef for a small cafe/patisserie in London, designing their entire line of bread.
After overcoming ovarian cancer in 2015, the chef began to take a good look at the food we consume.
“I found that most of all bread in stores contains more preservatives than ingredients, which is completely unnecessary,” she said. “Even breads that claim to have all five ingredients use additional preservatives, which doesn’t make sense.”
Thus, Bread for the People was born.
A Local Bread for the People
In 2016, Rubidoux took her dream of creating bread and began to make it a reality. Using her small apartment kitchen, she began to bake. And bake. And bake.
The best part? Her breads were free of all of the junk found in stores.
“My goal is to provide people with a cleaner quality bread,” she said. “I also want to provide Las Vegas with a more European-influenced bread selection that many, including myself, miss from previous travels to Europe.”
In January, Rubidoux launched a campaign to help fund her little operation and she expects to be in her kitchen with all of her equipment come March.
The Downtown resident is looking to the public to aid in making Bread for the People a reality.
“Helping to fund Bread for the People makes it possible for us to have bread the way it should be — 100 percent organic and non-GMO,” she explained.
She’s already secured some fans, including some restaurant clients who want to serve up her organic, plant-based bread to the masses, including Downtown’s VegeNation.
Ultimately, Rubidoux plans on having a storefront where locals follow the scent of fresh-baked bread and take some piping hot, soft bread to their home. In addition, she also will bake bread and deliver it to the homeless.
The crowd favorite (as determined by friends who receive delicious loafs as gifts) is her foccacia, made with a generous amount of olive oil and local organic herbs and salt from Bloomin’ Desert Herb Farm.
Personally, we’re looking forward to her new creation once she’s launched — a green olive sourdough.