Our History

2014 was a year that drastically and literally changed the face of our family’s diet. One of my daughters started to view food as an enemy and head down the path that all too many girls relent to. I refused to let that be a stronghold in our home.  Finding a different approach to feeding the family took on life. Through many failed attempts at making things taste good we gradually found our groove. We began to put food on the table that appealed to the whole family. My daughter’s outlook on food was changing. She was learning the benefits of foods and how all the food groups are essential for health. Our family now uses food to our benefit. We don’t let food abuse us. We have knowledge and understanding to help us withstand making bad choices.
This process brought me to a new level of experimenting with foods in the kitchen. To name a few, kombucha, yogurt, keifer, and a wild sourdough starter.
The sourdough starter is where this story takes a turn that leads us here. At my church several of the ladies were working towards getting their families on a trimmer train so to speak. When I started posting, on IG, loaves of the bread I was making with my starter I was getting a request here and there from them. “You wouldn’t be selling any of that bread would you???” “Could I buy some of your bread?” As I became capable of making the sourdough loaves I felt more confident that I could produce enough to share.
Why would health conscious people be interested in bread? What’s the hype about this sourdough? The flours used have health benefits that far outdo most grain options available. You can read the “Why Rye” and “Spelt It Out” to get a deeper insight to these superfood flours.
Sourdough is created by fermentation which is the break down of carbohydrates causing the dough to sour and adding many nutritious benefits to the bread. 
For several years now this has been a staple in our home. We look forward to continuing this bread baking venture and sharing with our local community.