Melinda Rallison

Every year, our Turkey Sourdough Loaves somehow steal the spotlight—even from the actual turkey. This week, we thought it would be fun to take you behind the scenes and show you how these quirky little creations come to life in our kitchen. It all starts with a perfectly fermented batch of sourdough. For shaping, timing is everything. A dough that’s well-developed but still nice and cold gives us the structure we need to sculpt those plump turkey bodies, round little “drumsticks,” and all the...

If you’ve ever stopped by our table at a market, placed a pickup order, or messaged us on Instagram at 11pm asking bread questions (no judgment—we love it), then you know we get a lot of sourdough curiosity. And yesterday at the grocery store, we had one of those moments that just makes you smile. McKenna noticed a sweet lady standing in the baking aisle, absolutely perplexed by the wall of flour choices. Naturally, she jumped right in to help (because if there’s one thing McKenna will...

Holy moly… what a weekend! McKenna and I just wrapped up our very first vendor market — and wow, what an experience! The week leading up to the event was a whirlwind of planning, prep, and (of course) baking. We woke up at 3 a.m. the day before to make sure every loaf, cookie, and pie was baked to perfection. After 18 straight hours in the kitchen, we were tired but thrilled knowing our shelves would be filled with the freshest bakes possible. The event itself? Absolutely amazing. We met so...