When I’m not designing and running events you can find me making and selling sourdough products and sauces at farmers markets! This is how Bread and Blossom was founded!

Bread and Blossom was founded in April of 2020...accidentally. I was furloughed from my 5 year job as a manager at the Four Seasons and a skiing injury left me hunkered down at home with the rest of our society. I became tethered to my apartment as we entered quarantine with nothing to do but physical therapy and having staring contests with my cat. I barely knew how to bake but always had a dream of making sourdough. When else would I have such an opportunity to face my sourdough fears? I practiced and practiced, pushing my bread on lots of people.

Later in the spring I figured I would test out selling dips, sauces, and dressings at the People’s Market in Jackson, WY. The day before the first market I decided to bring along a couple loaves of bread. I was sold out of everything I brought within the first hour! From then on, I knew I was in business.

My goal is to nourish people with organic locally sourced food that is made with love. I want to teach people about eating locally and how to source food ethically. It gives me great pleasure to know that after a day at the market many people are eating and sharing the food that I poured my heart and soul into.

Bread and Blossom has relocated to Portland, ME! I work out of the Fork Food Lab in South Portland. You can find me at the Brunswick-Topsham Market in the summer!