Tradition.
Reimagined Daily
Who is LumberJax?
This is Duncan (left) and Duke (right). They keep us sane and covered in fur - we avoid wearing black.
LumberJax is a craft-driven bakehouse rooted in tradition, creativity, and community. We focus on naturally leavened breads, distinctive pastries, and thoughtful food made by hand—using time, technique, and quality ingredients rather than shortcuts. Recipes that my mom taught me — nothing from a box. Things I learned from the farm. LumberJax is a place where old-world baking meets modern ideas, and where food is meant to be shared, savored, and remembered. Come join us!
John Goetz is the baker, chef, and a co-founder behind the LumberJax concept. After an almost 40-year long career in technology and leadership, he traded conference rooms for flour-dusted worktables, bringing the same care, discipline, and curiosity to bread and pastry. He is also the author of five novels and several screenplays, a background that shapes how he thinks about food, craft, and storytelling. LumberJax is both a return to hands-on work and a way of building something lasting—for the community and for the people who gather around our table. You can contact John at john@lumberjaxbh.com. Oh. And he’s a fan of collies.
A 3-Generation picture! I became a POPPOP this year! How cool is that? This is my son Jeremy and my grandson Cameron. I’m the old one on the right.
Robb Jensen is the visual and creative partner behind LumberJax - bringing our new bakehouse space and brand to life. With decades of experience in architecture, interior design, and construction, he brings a calm, thoughtful approach to shaping spaces that are meant to be used and admired. Robb has a passion for people’s relationship to space and their environment. At LumberJax, his focus is on creating a place that feels welcoming, grounded, and built to be enjoyed by everyone, and serve the community for years to come. You can contact Robb at robb@lumberjaxbh.com.
The Adventure Begins!
Stay tuned as the future home of LumberJax BakeHouse & Cafe’ takes shape!
We’ll be sharing photos and videos from the build-out of our new home at 230 Main — from the first hit of the sledge, to raw walls and reclaimed details to ovens, benches, and the moments where it all finally comes together.
It’s a behind-the-scenes look at how a craft bakehouse is built, one decision, one detail, and one milestone at a time.
This is where the story turns real.
I was having a lot of fun learning about some of the equipment that’s going to be in the new bakehouse. Some cool Baxter rotating ovens (ours are gonna be bigger. MUCH bigger. AND — two of em. SO COOL!! Or should I say HOT!
(Editorial comment: it sucks getting old when you have to put on your readers to see the display screens!
A lot of progress has been made cleaning the east wall - even since these pictures have been taken. Once all of the old plaster has been removed, then the missing brick will be replaced.
Have you been wondering what’s under the shroud? Well, they are making progress! There’s no glass, but the initial knee wall has been rebuilt and the brick has been replaced.
Contact Us
Have a question about custom orders, event catering, employment at the BakeHouse & Cafe’ or baking experiences? Drop us a note and we will respond within one business day.
