Sprout Bake

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

09/21/2026

My sourdough corner at Broadway Plus in Downtown Lake Orion is stocked!

Whether you’re already baking sourdough or just thinking about getting started, you’ll find sourdough supplies, starter, regeneratively-grown flour, bannetons, baking essentials, books and more—plus information about my upcoming Sprout Bake sourdough classes.

While you’re there, be sure to check out their local spirit wear, custom embroidery and screen printing for businesses, teams, organizations and more.

And, bonus, Graphic Takeover has an amazing array of Lake Orion swag available there as well.

We love seeing local businesses support one another while giving our community more reasons to shop, learn and connect locally.

And if sourdough has been on your “I really want to learn that” list, grab the class information while you’re there!

Bake better bread and shop local!

09/21/2026

You’re not just learning how to make sourdough, you’re learning how to make it part of your everyday kitchen. 🍞🌿

I created this class for anyone who has looked at sourdough and thought, “I’d love to make that… but where do I even start?”

We’ll slow things down, walk through the process together, and actually get our hands in the dough. My goal is for you to leave class feeling less intimidated, more confident, and excited to keep baking at home.

And honestly, one of my favorite parts is getting to bake alongside other people who are just as excited to learn. There’s something special about sharing bread, asking questions, and learning together. 🤎

Sourdough doesn’t have to be complicated.

Come learn the process with me, enjoy a little sourdough tasting, sip some herbal tea, and leave ready to continue your baking journey at home.

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

I’d love to bake with you!

09/15/2026

Fall Ferments Are Underway!

There’s something about fall that makes me want jars bubbling and fermenting on the counter. This season I’m getting back to some of my favorite traditional ferments:

Ginger Bug — A naturally fermented starter made with fresh ginger and sugar that I’ll use to make real, naturally bubbly fermented ginger ale.

Kombucha — Sweet tea transformed through fermentation into a tangy, fizzy drink full of flavor and much less expensive than store bought.

Garlic in Raw Honey — One of my favorite jars to have ready as we head into cold and flu season. Over time, the garlic mellows while the honey becomes thin, garlicky and delicious.

Beet Kvass — A traditional fermented drink made simply from beets, salt and water. It’s earthy, tangy and vibrant — another example of how fermentation can transform the simplest ingredients.

I love that fermentation is both incredibly simple and traditional. For generations, people used fermentation not only to preserve foods, but also to transform everyday ingredients into entirely new foods and drinks.

And perhaps my favorite part? You don’t need fancy equipment. Just good ingredients, a few jars, a little knowledge and time.

This is exactly the kind of traditional food wisdom I’m excited to explore more of through Sprout Bake — sourdough, heritage grains, sprouting and fermentation.

Which one would you most like to learn how to make?

09/12/2026

Think making sourdough bread is complicated? You’re not alone! 🍞

The good news? It doesn’t have to be.

In my Sourdough Bread Class, I’ll walk you through my simple 4-step method with less than 30 minutes of hands-on time. You’ll learn the process, work with the dough, and leave with the confidence to continue baking at home.

Ready to make sourdough feel simple?

👉 October classes are now open! Reserve your spot now: https://linktr.ee/sproutbake

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