Our story

Laura’s journey in baking can be directly linked her family, her passion for food, and her love of travelling.

With being of eastern European and Irish heritage, food and cooking had always been at the centre of Laura’s childhood home. Strong memories that she has are of Ukrainian Easter lunches at her great-grandparents home, with her favourite part of the meal being the fresh paska bread (egg bread).

Fond memories that Laura has are of cooking and baking with her Lithuanian grandparents on countless occasions - from making hearty barley soup, potato pancakes, her Grammy’s beloved apple cake, crepes, and many Lithuanian dishes. (Laura’s grandfather was a chef, so she believes that the passion for food runs to her core and was going to be an inevitable and integral part of her life.)

Laura was very fortunate to have the opportunity to travel extensively in her teens and 20’s throughout Europe, North America and Australia, which allowed her to try new ingredients, local dishes, and gain more appreciation for food and culture. It was especially during her years living in England where her passion of cooking and food really sparked. She learned about fresh, local ingredients, foraging, and gained a strong interest in homesteading.

Fast forward to November 2020, Laura had the pleasure of baking my first ever loaf of sourdough bread and batch of bagels with her sister-in-law. She was (dough) hooked, and became enthralled by the ancient art of bread making. Throughout 2021 Laura baked loaves and bagels for herself and her family, gaining confidence in her newly-learned skill. She did extensive research and learned about whole grains, different flour types, diversity in bread, and how important slowly fermented bread (sourdough) and food are to our microbiome, which directly affects our physical and mental health. Laura also became more conscious of how our food is grown, where it comes from, and how important it is to support local farmers, growers, and suppliers.