From French Horn to Flour
Born in Ville-Marie, Quebec, Richard Bourdon didn't start out as a baker. He initially pursued music as a career, moving to the Netherlands to study the French horn at The Hague Conservatory of Music.
However, at the age of 22, driven by a profound and growing interest in food, health, and holistic living, he made a life-altering pivot. He laid down his instrument and switched paths to become a baker. Over the next decade, Richard immersed himself in the craft, learning the nuances of natural fermentation from top artisanal bakers throughout Europe.
A New Beginning in Becket
In 1985, Richard met the founders of the Kushi Institute (who espoused macrobiotic philosophies) and was invited to bring his unique style of bread back across the Atlantic to Becket, Massachusetts.
He arrived in the United States with his family and a mere $300 in his pocket. It took months of diligent trial and error, adjusting his refined European techniques to behave with American wheat. But once he found the perfect balance, his natural sourdough breads became an absolute sensation.
Finding a Home in Housatonic
By 1986, the demand for Richard's authentic sourdough outgrew the small Becket space. This rapid growth allowed the bakery to move into its permanent home—a massive, historic 7,000 sq. ft. brick warehouse that had previously operated as a paper mill in Housatonic, MA.
Today, four decades later, Richard's unwavering commitment to natural fermentation, high hydration, and fresh-milled grain remains the beating heart of Berkshire Mountain Bakery. This dedication to craft has earned global recognition, including prominent features on the Food Network and Netflix's acclaimed limited documentary series, Cooked.