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.