Sprout Bake

10/17/2026

A little bit of everything going on in my kitchen today!

I’ve got black beans and cranberry beans soaking, oat groats and sorghum fermenting, kombucha and beet kvass brewing, and a gluten-free brown rice sourdough starter going!

I’ve really been enjoying getting back to some of the old-fashioned ways of preparing food. Soaking, sprouting, fermenting… things people used to do regularly before everything became about convenience.

There’s actually a lot of science behind these traditional methods! They can make foods easier to digest, help our bodies absorb more nutrients, and in some cases introduce beneficial bacteria that support gut health.

I’m always learning and experimenting, and that’s half the fun! Some things turn out better than others, LOL!

This is the direction I’m taking Sprout Bake — sharing more about whole grains, sourdough, fermentation, and simple ways to make the food we eat a little healthier.

Anyone else have jars bubbling away on their kitchen counter? Or am I the only one? 😂

10/17/2026

🍞 Good bread, great company! 💛

Sourdough is even more fun when you learn it with someone you love! Grab a friend, your sister, or a fellow bread lover and enjoy an evening of hands-on baking, delicious samples, and new skills you can take home.

🌾 No need to be an expert, just come ready to learn!

📅 October 29 | 6:30–8:30 PM
📍 My New Favorite Thing, Waterford Township

👉 Tag your baking buddy and reserve your spots!
https://bit.ly/102926MNFT

Let’s learn, bake, and enjoy sourdough together! 🤎

10/14/2026

There are still a few spots left in Freedom Kitchen's canning class tonight!

I grew up canning all kinds of things with my family—tomatoes, beef stew, pears, and so much more.

Over the years, I’ve gotten away from canning, but I’ve been wanting to get back into it. So I’ll be there tonight for a little refresher! I’m excited to brush up on my skills and start making it part of my life again.

If you’ve ever wanted to learn how to can, come join us tonight!

Freedom Kitchen is hosting a canning class to cover both pressure canning and water bath canning.

10/14/2026

🍞 October 22 is SOLD OUT! But there’s still time to bake with us! 🌾

Missed the first class? Join Alaina of SproutBake on October 29 in Waterford Township and discover how simple sourdough can be, with less than 30 minutes of hands-on time!

✨ Learn the process. Build your confidence. Bake bread at home.

👉 Reserve your October 29 spot here: https://bit.ly/102926MNFT

I’d love to bake with you! 🤎

10/06/2026

Your next loaf could be homemade. 🍞✨
There’s something special about pulling a warm sourdough loaf from the oven and knowing you made it.
That first loaf is more than just bread, it’s the confidence that comes from learning a new skill and knowing you can do it again in your own kitchen. 🤎
My Sourdough Bread Classes are designed to give you that hands-on experience, while keeping the process simple and approachable.
Come learn the process, bake with me, enjoy some sourdough samples, and start your own sourdough journey. 🌾

👉 Choose your date and reserve your spot: https://linktr.ee/sproutbake

I’d love to bake with you. 🍞🌿

09/28/2026

“But doesn’t sourdough take SO much time?”
Here’s the part that surprises people: my method takes less than 30 minutes of hands-on time. 🙌
The rest is about understanding fermentation and letting time do the work. That’s one of the things we’ll cover in class so you can see how sourdough can actually fit into your routine.
🍞 Learn it.
🌾 Understand it.
🏠 Bake it at home.

👉 Choose your October class date and come bake with me! https://linktr.ee/sproutbake

09/27/2026

🌾 MEET YOUR MIDWEST GRAINS 🌾

Twelve different whole grains. Eight very different sourdough loaves.

I just spent three incredible days at Granor Farm for an intensive sourdough workshop taught by their fabulous head baker Jill. We dove into whole grains, fermentation, flavor, texture, and the unique characteristics each grain.

One of my favorite parts? Baking with—and tasting—these eight different whole grains side by side. It’s amazing how much the grain itself can change a loaf of sourdough.

And I came home with SO much I’m excited to share with you.

Stay tuned! Over the next few weeks, I’ll be sharing more about the grains we worked with, what I learned about baking with whole grains, fermentation techniques, and some of the ideas I’ll be bringing into future Sprout Bake classes.

There is a whole world of flavor and nutrition beyond ordinary white flour—and I can’t wait to explore it with you. 🌾

Check out my upcoming class schedule here, with more being added every week.

https://linktr.ee/sproutbake

Heritage grains • Fermentation • Sprouting

06/20/2026

I don't normally share Cookies & Cream info on this page but....this is kind of a big deal!

Fletcher Kent, fresh off opening for Lewis Capaldi on his arena tour, will be performing a surprise pop-up set Monday night, June 22, at Cookies & Cream.

🚨 SURPRISE POP-UP ALERT 🚨

Fletcher Kent — fresh off opening for LEWIS CAPALDI on his arena tour — is dropping in for a FREE pop-up set at our open mic night this Monday, June 22nd! 🎤

Catch him at the end of the night, outdoors on the Cookies & Cream stage. Open mic sign-ups start at 5:30 PM, show's at 6 PM. All ages, totally free.

You really don't want to skip this one. 👀

🎶 PS — we just added a bunch of new open mic dates for July & August! Check out the full schedule at 20frontstreet.com/events

📍 20 Front Street, Lake Orion

🎟️ Free entry — just show up

06/16/2026

I am truly humbled and honored by this recognition from Orion Township, Michigan. Thank you for the kind words and for taking the time to share my story.

06/08/2026

Ever tried sourdough and felt completely overwhelmed? You’re not alone.

Most people think it’s complicated, but once you understand the process, it becomes simple and even enjoyable.

That’s exactly what we focus on in class, breaking it down so it actually makes sense.

👉 Join us on June 18 - https://app.amilia.com/store/en/orion-township/shop/activities/6872477