So F’koshing Good

It always surprises me when I see a craftsperson focus on a seemingly simple thing — not only how far they elevate their chosen medium but how much of a role creativity plays. Inspired by dwindling career prospects in graphic design, Brent Knudson has been busy building F’Kosh — a business out of what started as a hobby.

“I lost my job in 2022,” Knudson says. “I got to the point in my mid 40s, doing graphic design and freelance work. Around that time, my wife had given me a pizza oven, and once you start making pizzas, you realize that making pizza is really making bread.” Building up his baking chops, Knudson found a versatile bread that he could use as a blank canvas for his creations.

“I knew I liked making bread, but do I like doing it under last-minute, bad conditions? And I did, and people really liked it.”

“I made some baguettes, some big loaves, and then I started making this focaccia bread,” Knudson says. Knowing that the people in his life would be supportive or at the very least polite about his focaccia, Knudson took an opportunity to try out his product on an impartial audience.

“So I started making it for my friends and family,” Knudson says. “Of course my mom was always going to like it, but I had a chance to see if people liked it on a larger scale. I’m from Seattle, and my brother-in-law, who organizes marathons and 5K races up there, asked me if I wanted to provide focaccia at the end of a big 5K for 250 people. So I had to use my friend’s kitchen, and I knew I liked making bread, but do I like doing it under last-minute, bad conditions? And I did, and people really liked it.”

Moving forward, this new venture quickly came with new challenges, as they began working at farmer’s markets and other events.

“We decided to do the Orem farmer’s market,” Knudson says. “It’s a lot of work and I wasn’t sure, but I learned that there’s a tendency for people running these booths to be very passive and wait for people to come to them. I knew I had to push past that and get in front of people, and I’d watch them take a sample and keep walking, take a few steps, do a double-take and turn around. So every week we did better and better, and by the end of the summer we were doing five farmer’s markets a week.”

“At the end of the day, all I want is for everybody that lives a mile or two from here to come buy a loaf”

Choosing to focus on focaccia doesn’t limit Knudson’s creativity; savory selections like Pepperoni Hot Honey and Cheddar Jalapeño, and on the sweet side, Lemon Raspberry and Cinnamon, are just a few of the different options they offer.

“I wish I had more time to experiment,” Knudson says. “Sometimes I don’t even have extra dough to experiment with, but I look around and see what works as a pizza for example, and then I start thinking about how I can make it work for me. Or if it works as a doughnut flavor, maybe I can tweak it for focaccia.”

Confidence in his abilities and product eventually led Knudson to opening up a brick and mortar bakery in downtown Lehi. He and his wife Mia now employ a few family members and a few kids from the area.

“At the end of the day, all I want is for everybody that lives a mile or two from here to come buy a loaf,” Knudson says. “Obviously, I need to make enough money to be able to keep the lights on and employ all these people. But having a high-quality product and a positive addition to our community is the most important thing.”

The first thing you get from Knudson and his crew is that this is personal — a devotion to quality and community. Although there are easier, faster and cheaper ways to do it, it would never be as good as the way they do it.

F’Kosh is open Monday through Saturday at 11 a.m. until they sell out!

Read about more local bakeries:
Table x Bread: Building the Bakery
Salt Lake City’s Finest Pop-Ups