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The Team

The current team (from left): Michael, Karl, Susie, and Jayda

Michael Sellers (Owner/Baker) discovered his passion for artisanal bread baking after a 25-year career in marketing, design, and technology based in New York City. Michael’s love for bread is matched only by his desire to discover new ways to foster community and guarantee equal access to high quality food through the act of baking. 


Michael has studied bread baking with Jeffrey Hamelman, former Bakery Director at King Arthur Flour in Norwich, VT; Tim Healea of Little T Baker in Portland, OR; Ciril Hitz, renowned bread and pastry teacher; and farm-to-table chef and former Gourmet magazine editor Ian Knauer of The Farm Cooking School in Titusville, NJ.

Michael was named "Best New Bread Baker" by Westchester Magazine in 2017, and teaches bread baking classes online and at Journeyman Bakery throughout the year. He is a graduate of the inaugural cohort of Element 46, a startup incubator launched in 2019 by Westchester County Executive George Latimer. Michael may be reached at michael@journeymanbakery.com.


Karl Wagner (Assistant Baker) joins Journeyman while looking to transform local food systems through better bread. Previously, Karl worked with chefs Ian Knauer and Shelley Wiseman (both former food editors at Gourmet magazine) at The Farm Cooking School in Titusville, NJ, where he taught classes and managed food service (including bread baking) for the Roots to River Farm markets. Karl helps to write, produce, and host the school’s food and farming-centric podcast, "The Farm Cooking School: The Podcast."