That was really the space that gave me the confidence of wanting to be a baker… [it] is necessary to have mentors that look like you… these are two women telling me that I can be a real bad ass lady baker… I think you need to ask yourself what responsibility will I take on in my community as someone who might have a platform…

“The future of bread lies in its past… and so we started to think - what is the past of bread? If you look in history, bakers have baked breads based on sourdough. It is the very fundamental thing of baking, it has been done for 5000 years… and the bakery, as such, has been disrupted for 150 years…”

“I am a fermentation maniac. I sit there at night and think about my starter bubbling away. There’s just something magic that happens between the ingredients going together and my hands getting involved - we call it the conversation with the dough. Every time I’m not talking to the dough I wonder why I’m not. You experience that and then you see how the product enriches people’s lives… What inspires me is fermenting bread and seeing what flavors and textures you can coax out of a powdery substance and water - it’s magic.”

“…I was painting, and I had to gradually let that go as we were adding more children to our family. I really just needed to carve out a space to be creative still, and that year of 2015, of us feeling desperate, I really felt like I was looking for something… you start tasting how real fresh grain tastes compared to stuff that’s been sitting on the shelves… and also after baking that first loaf, even though I remember many cuss words and burning my hands and it being really difficult - that it was just like an immediate addiction… I was like, I hated that - but I’m going to do it again…”

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“My recipes were intended and made to recreate an at home experience of the Poilane baking methodologies… and I think, for all of the science we put into baking, sometimes, and I think that is also why people enjoy baking so much, it’s about surrendering to the fact that our ingredients have to come into conversation with our hands and we have to surrender to what nature has given us that day.”

“You can be crushing it bake after bake after bake, and then one misstep, or you get too comfortable, or try to do too many different things - it will knock you back to square one real quick and teach you that bread, and sourdough specifically, is a fierce teacher, and if you come at it without the time and attention to detail, you’ll get humbled in a second.” 

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“It’s important to have that support network at home because cottage baking can be a very isolating activity. You’re not working in a bakery with other bakers that you can share your successes and failures with and when you’re alone you can get in a bit of a spiral where you have self doubt and lose confidence. And there is a community online that you can reach out to but having an immediate support network is very important”

“In the spirit of the same creativity that you find in something like the sourdough community… you thrive off that community. You wouldn’t be doing it without it… All these worlds collide… Some of the stuff I played originally, indie rock stuff, which is kind of like this beach rock vibe, I was like, maybe that would be cool, cause were still like west coast, even though it’s sourdough, there’s this homey vibe, also this beach rock type indie thing would be cool… it all just kind of came together real crazy like that.”