About me
I've been a scratch baker since I was around 10 years old. Baking brings me joy, and I love sharing the results with friends and family. As a family, we built and baked in two wood-fired ovens at our homes using our own stone-milled flour.
Ten years ago, I started a gluten-free cracker company with a mission to use locally-grown buckwheat.
At home, I love to bake with spelt, einkorn and rye.
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