Ken Forkish left Silicon Valley and corporate America after a twenty-year stint in the tech business to pursue a career as a baker. Ken's Artisan Bakery began in 2001 in Portland, Oregon, followed by Ken's Artisan Pizza in 2006 and Trifecta Tavern in 2013. Flour Water Salt Yeast, his debut book, won both a James Beard and an IACP prize.