June 29, 2026

By Mary Beth Lawlor
Photographs by Ryan Lavine

After more than 25 years as a software developer in the New York City tri-state area, Jude Alexis traded business application development for flour and fire. What began with a single loaf pulled from a toaster oven is now Black Crust Bakery in Falls Village, where he hand-shapes sourdough from organic flour, aged starter, and Himalayan sea salt.

What is it about bread that pulled you in?
Bread is mercurial. Developing software has precise steps that lead  to predictable results. Bread has  a few basic rules, but following them  doesn’t always guarantee a good  loaf. I appreciate the challenge,  and I love what happens when everything comes together just right.

What makes your sourdough  stand apart from the rest?
The Black Crust approach is similar to that of a sommelier—we’re constantly looking for different flavor blends. We also ferment our breads for as long as possible to bring out the undercurrents of the grains we use.

What’s the most personal moment in your baking process?
Kneading the dough. When I begin a loaf and bring the flour together with the  water and starter, it’s a shaggy mess. It seems impossible that it will turn into anything worthwhile. After kneading it for several minutes, it transforms into beautiful dough. Baking reminds  me to keep going even when things look insane.

For someone new  to Black Crust, which loaf should they try first, and where can they find you?
That depends. If you’re looking for something fun and unconventional, I’d recommend the Double Chocolate Sourdough. If you prefer low-gluten, the Ancient Grain Kamut Sourdough. And if you’re after basic, chewy, whole-grained goodness, the Fleurette. All of these, along with others, are available on our website, blackcrustbakery.com