Susannah Gebhart's baking path began under the tutelage of a fourth generation baker of Spanish and Italian descent. Her formal studies in food anthropology, travels, and personal inquiry into historic and cultural foodways have informed her approach to creating products with both integrity and curiosity. In 2014, she began OWL as a solo endeavor, baking sourdough breads and hand-laminated pastries in a wood-fired oven. Two years later, OWL opened its brick and mortar location in West Asheville and has since appeared in Bon Appetit, BBC News, NPR, Magnolia Journal, and Good Morning America.
Over 20 immersive signature events are featured throughout the weekend! Tours, dinners, parties, foraging and more await.
This inspired, friendly and free-spirited food scene tucked in the mountains of Appalachia has been called “Foodtopia,” but the locals just call it home. Plan your trip now.
Learn more about the vision and values that guide Chow Chow's work to celebrate and enrich the foodways of Southern Appalachia.