naturally fermented deeply satisfying

Breadmother started during the pandemic, when I began making bread at home for my own family.

At the time, I was learning a lot about gut health and becoming more aware of what was actually in the food we were eating. I attended several health conferences, including one with Barbara O’Neill, that really got me thinking differently about the way we ate at home.

Our kids were also becoming more sensitive to certain foods, especially things that were heavily processed or full of preservatives. So I started simplifying. I paid more attention to ingredients, started making more things from scratch, and eventually found my way to sourdough.

At first, I was just trying to make a good loaf of bread that my family enjoyed and felt good eating. But I fell in love with the process, especially the simplicity of it. Good ingredients, natural fermentation, and time.

The more I baked, the more I learned, and eventually I started sharing my bread with other people.

That’s really how Breadmother began.

It wasn’t something I originally set out to turn into a business. It grew out of the way I was already feeding my own family, and that’s still at the heart of how I make bread today.