It's May 4, 2014, and Zak Stern, standing atop a wooden counter in his brand-new, gleaming-white Wynwood bakery, is giving a godawful speech. He begins to talk about the challenges he and his wife, Batsheva Wulfsohn, have overcome, only to interrupt himself every time a familiar face passes through the bakery's open bay door. Zak the Baker, as he is known, smiles and stutters on his way to eventually thanking nearly everyone in the room. But not a person in the audience is put off by his address. First of all, their mouths are stuffed with delicious sourdough bread. Second, the speech is vintage Stern: goofy, honest, and — like his loaves — all natural. It's been a decade since Stern dropped out of college to travel the world, along the way learning how to farm, bake, and make cheese in far-flung locales such as India, Sweden, France, Israel, and Italy. In 2011, he moved to Miami and began using the traditional methods he learned overseas in baking. He rented a shop in Hialeah and sold his loaves to heavyweights such as Steven Perricone and Michelle Bernstein. Soon his bread was in sandwiches at Panther Coffee and on charcuterie plates at Oak Tavern. But none of his past success compares to opening a bakery in the most bustling neighborhood in town. He now has his own mixer and oven, capable of churning out 140 loaves per hour. Tomorrow, Wynwood will wake up to the smell of sunflower and sesame, fennel and rye, olive and za'atar, walnut and whole wheat. So we can forgive Zak the Baker this Sunday evening as he struggles through his inaugural speech. Besides, it's not like we've got anything to say. Our mouths are stuffed with sourdough.