My love of baking began years ago when a close friend first introduced me to the magical process of sourdough breadmaking. After being gifted a starter in Seattle and creating my very first loaf, I was hooked. Since then, I've devoted myself to mastering the artisanal techniques that go into crafting the perfect sourdough.

I'm self-taught through lots of trial and error, with some guidance from a breadmaking mentor along the way. The key is using locally milled artisan flours from small farms in Skagit Valley, Washington. Their fresh, stone-ground whole grain flours lend incredible depth of flavor.

My favorite part of making bread is the scoring. I enjoy being creative and turning each raw loaf into a work of art before baking. It's immensely satisfying to see the bread bloom into those designs.

Starting this bakery has been incredibly rewarding. I love reconnecting with the simple joy of baking wholesome loaves and sharing them with my community. The smiles on people's faces when they bite into my bread make all the hard work and long hours worthwhile. My goal is to bring back the craft of small-batch artisanal baking, one loaf at a time.

I hope my passion comes through in every hand-shaped boule and crusty batard. Taste the difference that artisan ingredients and techniques makes. I can't wait for you to experience true homemade flavor!