About the Baker

 My journey as a baker began when my kids started eating solid foods. I became passionate about feeding them the healthiest options possible and set out to replace processed snacks with homemade alternatives made from simple, whole ingredients. That passion soon extended to bread, inspired by the generations of women in my family—my mother, grandmother, and great-grandmother—who had all baked their own. I knew I could do it too.

Through trial and error, I mastered our own sandwich bread. About a year later, I discovered sourdough and was eager to give it a try. With a slight gluten sensitivity, I was drawn to the benefits of longer fermentation and how it transformed the gluten in flour. As I experimented, what began as a desire to nourish my family evolved into a true passion.

That passion only deepened as I continued learning about sourdough and refining my recipes. Once I felt confident in my baking, I began sharing my bread with friends and family. A few months later, I stumbled upon a local farm stand where I was able to sell my sourdough bread, cookies, and scones.

Sourdough is so much more than just bread—the possibilities are endless! That farm stand gave me the space to explore my creativity and, almost accidentally, turned my love of baking for my family into a mission to provide healthier breads and treats for my community. I’m so excited to continue this journey and to advocate for wholesome, nourishing choices in our communities! 

My sourdough starter is where all the magic begins! If you’re new to sourdough, a starter is simply a mixture of flour and water that has been naturally fermented. It needs to be fed daily by adding fresh flour and water, allowing it to stay active and bubbly.

To make a sourdough loaf, I mix my starter with water, flour, and sea salt—that’s it! The dough then goes through several rounds of stretch and folds, which help strengthen the gluten and build structure. This process takes anywhere from 5 to 8 hours at room temperature, during which the dough develops elasticity and strength.

Once the dough is ready, it’s shaped and placed in a banneton basket before undergoing cold fermentation in the refrigerator. I let my loaves ferment anywhere from 12 to 48 hours, allowing the flavors to deepen and the texture to improve.

Finally, the dough goes straight from the fridge into the oven, where it bakes into a beautiful, crusty loaf with a soft, flavorful interior.