Small batch means that I bake in limited quantities because I have limited time and resources for fulfilling orders. I work full-time in Creswell and I’m also a full-time mom to three young kids ages five and under. Because of that, I keep my weekly offerings small and manageable. My goal is for my microbakery to stay something I genuinely enjoy — a creative outlet that I can pour love into each week without feeling overwhelmed or stressed.

The process of making sourdough loaves is simple but takes time. Day 1: mixing, stretch and folds, and bulk fermenting on the counter. Day 2: shape and place in bannetons, cover and then refrigerate. Day 3: continue refrigeration. Day 4: bake, weigh, and package. Ready for pick up or delivery.

You can order as many as you need, when you need it. I started my microbakery on the premise of offering affordable, homemade sourdough to help replace what other families were purchasing at the store. Most store-bought bread that is advertised as sourdough, isn’t actually slow fermented and is instead expedited by using commercial yeast and flavored to taste like sourdough.