During the course of the week-long residency, the project space at the De Young Museum was a place where visitors and employees could explore the elements of making bread.
In the controlled environment of a museum the patrons were instructed to make bread in a specially sealed "bread box" so that no residue could be transferred to other galleries. Visitors were also encouraged to make observations of a soupy mixture of flour and water to see if a museum yeast culture would grow.