04/25/2026
This is the longest post I will ever make, so just bear with me 😂…
If you know me pretty well, you’ve probably heard me say more than a few times that I hate baking now 😂 but that’s not entirely true.
I don’t hate baking in general… I hate baking at a market scale in a regular kitchen that’s meant to cook dinner, not run a whole operation. Long story short, I ended up dialing things way back to mostly pizza crust over the past year. Between running an entire farm, homeschooling my kids, and cooking all of our meals from scratch as it is, trying to cook for a market in that same space sucked all the joy out of it and felt more like another exhausting chore.
Behind the scenes, I’ve not only been finishing out my farm stand, but I’ve also been working on something else. I haven’t talked about it much because I’ve wanted to quit more times than I’ve wanted to keep going 😅 but here we are, with the finish line in sight, so I might as well share about it…
I’ve been turning a 12 x 24 building on my property into a commercial style prep kitchen.
Now that all the big obstacles have been navigated and paid for, I finally feel confident enough to share it. Instead of throwing in the towel, quitting and burning all my market stuff in a bonfire (which was option A 😅)… I’ve decided to roll with option B. Pick myself up, dust myself off, and go all in just to see how far I can take this thing for a while.
If you’ve been following me at the market this past year, you already know I’ve kept things pretty small and selective. I was there more for the vibes and the friends I’ve made along the way than I was to showcase products and variety. But that was actually just burnout manifesting itself.
I’m gonna leave the more traditional sourdough loaves and things to the people who are already doing that and killing it! But what you CAN expect from me is all the fun, weird, and seasonal sourdough stuff. Sourdough pop tarts, bagels, Texas sized soft pretzels, cookies, etc… and yes… I’m finally committing to tortillas now that I have better tools and a better space to create them!
Of course, I will still have the fan favorite sourdough pizza crust, but thankfully other people locally have started making their own versions too, so I can pivot from being a pizza crust factory to doing all the other fun stuff as well!
Over the next 2 months, I’ll be finishing everything up, and then I’ll start bringing a much bigger lineup to market.
💫 I’ll also be opening up local deliveries soon, including produce bundles… 👀 Bringing produce to markets doesn’t always translate to sales. In fact, I usually end up bringing most of it back home and throwing it in smoothies over the following day or so. It feels very wasteful, but I will still keep bringing small amounts for those of you who do buy it. However, if you want a bigger variety and all of the most tasty things that I grow, pre ordering a bundle will absolutely be the way to go! My website is finished, but it isn’t live yet, so once I have all of my ducks in a row, I’ll post it publicly, open up orders and deliveries, and make an announcement here. 💫
Anyway… thank you for sticking with me on this bumpy ride. The horizon is looking pretty rad, and I’m excited to see where it goes 🤍
