I never planned on becoming the person who gets excited about a jar of flour and water sitting on the counter… but here we are.

What started as a simple curiosity about making sourdough quickly turned into a full-blown obsession. Somewhere between feeding my starter, chasing the perfect rise, and wondering why my dough was either too sticky, too flat, or somehow both at the same time, I realized I had officially entered the wonderful (and slightly chaotic) world of sourdough.

Sourdough has a way of pulling you in. It’s part science experiment, part art project, and part exercise in patience (because apparently bread does not care about your schedule). I learned that the dough has its own timeline, the starter has a personality of its own, and “just one more loaf” is something sourdough bakers say right before making five… or ten more loaves.

Along the way, there were plenty of lessons, plenty of flour-covered countertops, and a few loaves that were better suited as doorstops than dinner. But with every bake, I learned something new and fell more in love with the process. There is something incredibly rewarding about taking simple ingredients—flour, water, salt, and time—and turning them into something warm, beautiful, and meant to be shared.

What began as a hobby quickly grew into a passion for creating handcrafted sourdough and sharing that experience with others. I love the joy that a fresh loaf brings—the smell filling the kitchen, the crackle of a golden crust, and the moment someone takes that first bite and says, “Wait… you made this?!”

Now, I’m excited to share my sourdough obsession through hands-on sourdough classes where I teach others how to create their own beautiful loaves at home. Whether you’re a total beginner who has never touched a sourdough starter or you’re already deep in the sourdough rabbit hole wondering if you really need another jar of starter (the answer is probably yes), my classes are designed to make sourdough approachable, fun, and less intimidating.

So welcome to my little corner of the bread world—where the starter is always fed, the kitchen is usually covered in flour, and there’s always room for one more loaf.

Thanks for being part of my sourdough journey. I can’t wait to see what you bake.