OUR STORY
What started as a humble experiment in 2020 to bring a handful of sourdough loaves to a local farmer’s market turned into a full-time cottage bakery operation in a St. Louis suburb. By the end of that summer, our small but mighty kitchen was churning out hundreds of loaves and pastries for our Missouri community. The success of our markets and pop-ups led to several impactful relationships in the culinary community and collaborations with new and expanding restaurants. You can read more about our partnerships in St. Louis here.
Fast forward two years, our long term plan to move back to my small hometown in northwestern Wisconsin became a reality. We now find ourselves centrally located between Chetek, Cameron and Rice Lake in the northwoods of the upper Midwest. Bringing my business with me simply made sense. While we do not yet have a traditional storefront, we offer private pickup at our bakeshop with plans to eventually expand to a full bakery/studio in the near future.
THE BAKER
A fifth-generation descendant of German immigrants who came to Wisconsin in 1850, Rebekah spent many hours in the kitchens of her mother and grandmother watching and learning handed-down recipes. Her college years were spent working in several small cafes after which she spent 8 years in operations and human resources.
At the start of 2020, she rekindled her passion for baking and began experimenting with batch after batch of sourdough bread and laminated pastries. Inspired by the European-style loaves and pastries from her childhood, she shared her passion around “real bread” with her community, garnering partnerships with several local restaurants and chefs, and leading to the thriving micro-bakery it has become today.
Additionally Rebekah is an avid food photographer. Her photography and recipes have been featured in Thrive Magazine, and she has collaborated with several brands both locally and abroad for content creation and recipe development. She has a keen interest in food journalism and aims to bring future awareness to the culinary opportunities in her rural community.
Ingredients / Local Sourcing
We choose to source our ingredients as nearby as possible to support the local food systems + vibrant agriculture that is abundant in Wisconsin. Additionally, all of our flour and grains are sourced and milled here in the Midwest. Where local sourcing is not feasible, we utilize a small-scale distributor based in Madison.
From butter and flour to sugar and salt, we are always looking for ways to shorten our supply chain and build ingredients relationships in our community. Below are where a majority of our ingredients are currently sourced:
- Flour/Grains: Janie’s Mill, Great River Milling Company
- Butter: Wüthrich® 83% European Style Butter
- Honey/Maple Syrup: Milk’n’ Honey Acres Honey, Windy Acres Pure Maple Syrup
- Veggies/Fruit/Herbs: Morning Dove Farms, Country Lane Farmer’s Market, Rice Lake Farmer’s Market, Mommsen’s Produce Patch LLC, Forever Floral and Gardens LLC, Lindy’s Berries, neighbors + friends
