Meet the baker

I started baking sourdough a few years ago when a friend shared their starter with me. Starting a business wasn’t even on my radar — I just wanted to make things for my family instead of buying them at the store. I’ve always been the type who sees a box of frozen pancakes and thinks, “I could make that myself,” even if it would be easier to toss it in the cart. Bread eventually became one of those things I wanted to learn, and sourdough opened the door to a whole new world.

Once I started, I couldn’t stop. I loved learning how dough behaves, how fermentation works, and how a few simple ingredients can turn into something nourishing and beautiful. It reminded me of being a kid in my childhood kitchen, pretending I was the host of a cooking show — always when no one was home, of course. I never set out to become a baker, but looking back, there were signs: weekend pancakes with my dad, helping my mom turn pies and cakes into their adorable mini versions.

I believe the secret to good sourdough is patience and a willingness to learn from your mistakes. I’ve made plenty — still do — but every loaf teaches me something. I’ve always liked being a little different, and that shows up in my baking too. I love creating unique sourdough inclusions like chili oil cheddar & chive or honey rosemary. Using organic ingredients where I can is important to me, especially flours and sugars. And this year has been especially fun as I’ve started incorporating ingredients from right here in our community — like the chili oil in my spicy loaf and the honey in my sweets and honey rosemary bread.

At the end of the day, I care deeply about quality and about what goes into the food I make. What I feed my family is exactly what I would feed yours.