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Genevieve Bardwell lives and works in Mt. Morris, Pennsylvania, an Appalachian community where salt rising bread has been a part of life for nearly 200 years. Inspired to understand this beloved heritage bread by Susan Ray Brown, they have spent decades extensively researching its history, lore, and science. This quest has taken them to libraries, bakeries, and bread museums across the world, as well as into the kitchens and living rooms of many expert salt rising bread bakers.  They also co-authored the original book - Salt Rising Bread: Recipes and Heartfelt Stories of a Nearly Forgotten Appalachian Tradition (Bardwell and Brown, 2016). Genevieve started Rising Creek Bakery, in Mt. Morris, PA, then sold it in 2017. Rising Creek Bakery specializes in salt rising bread and ships hundreds of loaves weekly throughout the US.  Genevieve graduated from the Culinary Institute of America in Hyde Park, New York, and went on to earn a master’s in Plant Pathology. She continues to conduct research and teach classes about salt rising bread.