{"id":196345,"date":"2026-04-29T15:00:00","date_gmt":"2026-04-29T21:00:00","guid":{"rendered":"https:\/\/www.slugmag.com\/?p=196345"},"modified":"2026-04-29T15:44:01","modified_gmt":"2026-04-29T21:44:01","slug":"so-fkoshing-good","status":"publish","type":"post","link":"https:\/\/www.slugmag.com\/community\/so-fkoshing-good\/","title":{"rendered":"So F\u2019koshing Good"},"content":{"rendered":"
\"The
Whether sweet or salty, spicy or simple, focaccia bread takes many forms at F\u2019Kosh. Photo: Talyn Behzad<\/figcaption><\/figure>\n

It always surprises me when I see a craftsperson focus on a seemingly simple thing \u2014 not only how far they elevate their chosen medium but how much of a role creativity plays. Inspired by dwindling career prospects in graphic design, Brent Knudson<\/strong> has been busy building F\u2019Kosh<\/em><\/a> \u2014 a business out of what started as a hobby.<\/p>\n

\u201cI lost my job in 2022,\u201d Knudson says. \u201cI got to the point in my mid 40s, doing graphic design and freelance work. Around that time, my wife had given me a pizza oven, and once you start making pizzas, you realize that making pizza is really making bread.\u201d Building up his baking chops, Knudson found a versatile bread that he could use as a blank canvas for his creations.<\/p>\n

“I knew I liked making bread, but do I like doing it under last-minute, bad conditions? And I did, and people really liked it.”<\/h4>\n

\u201cI made some baguettes, some big loaves, and then I started making this focaccia bread,\u201d Knudson says. Knowing that the people in his life would be supportive or at the very least polite about his focaccia, Knudson took an opportunity to try out his product on an impartial audience.<\/p>\n

\u201cSo I started making it for my friends and family,\u201d Knudson says. \u201cOf course my mom was always going to like it, but I had a chance to see if people liked it on a larger scale. I\u2019m from Seattle, and my brother-in-law, who organizes marathons and 5K races up there, asked me if I wanted to provide focaccia at the end of a big 5K for 250 people. So I had to use my friend\u2019s kitchen, and I knew I liked making bread, but do I like doing it under last-minute, bad conditions? And I did, and people really liked it.\u201d<\/p>\n

Moving forward, this new venture quickly came with new challenges, as they began working at farmer\u2019s markets and other events.<\/p>\n