About The Bakery

Who is Judith?

Judith is the Mother Culture of Wild Yeasts that leavens every bread we offer. This is a small cottage food business with only one baker, me, Kalin. Nice to meet you! I definitely contribute to the process, but Judith makes all of the bread; I am merely her instrument. Judith comes along for a ride to every Market, so drop by for a chance to say hello to her!

Why Sourdough?

I have a memory of being at a wedding with my parents when I was a kid and sourdough bread was served. I remember noticing it was different—and better—than the bread we had at home. I remember asking my mom to buy me some of “that good bread” after the wedding. She had no idea what I was talking about until I described it, and then she said, “You mean the sourdough bread?” Now, as an adult, I know why “that good bread” was so delicious…sourdough is the superior leavening agent! Commercial yeast is forgiving, but lacks any “charisma.” The strain of yeast typically used in commercial baking is Saccharomyces cerevisiae, and it was isolated and selected because it makes bread CONSISTENTLY QUICKLY. To get DELICIOUS and FLAVORFUL bread, you need time. It’s difficult to mass-produce authentic sourdough bread because it requires a lot of technique and time to get right. No dough is ever the same, so you have to be gentle, patient, observant, and decisive to succeed. I think that’s what appeals to me so much: the ingredients are always the same, but the experience never is.