Why I Bake

I started my baking obsession in the ’80s, trying to make the perfect sourdough bread. I chose sourdough because I love the crunchy pull of the crust and the remarkably soft inside.

I’ve attempted to perfect my skills with other bread, cookies, pies, granola, and now wheat-free. During this period, I’ve shared my experiments with recipes and baking techniques with family and friends, asking for their opinions.

My products are now perfect and ready for you to enjoy. I use ingredients without additives and increase flavors with natural, nutritional additions like oat bran, wheat germ, and wheat bran in some of my loaves. My granola is sweetened with real Maine maple syrup and crispened with olive oil, riddled with goodness by adding raw seeds like pumpkin and sunflower, figs, prunes, and pecans, almonds, craisins, and raisins.

Some of my family now needs to be wheat-free, so I’ve dived into learning the techniques for using wheat-free flours. I’ve adjusted recipes for some goodies and pies that you will find hard to believe are wheat flour.

I create every item in an artisan way, meaning every recipe is made in small batches, which allows for the best flavor possible.

Currently, I offer baked goods and look forward to sharing my delicious small-batch pickles, fruit butters, and sauces soon.

I look forward to sharing my creations with you!

 

Sincerely, Scott Edward Rowley

Real Taste

Sourdough that ferments over 15 hours naturally brings out the yeasty sourness of my sourdough products.

My Hope

I hope you will enjoy my products and in turn, they will give you a tasty alternative from the supermarket’s bread.

I also hope my goodies will help you remember how cookies and pies tasted when you were young. Just how your great aunt or grandmother made them.

Please try as many of my products as you can as often as you can!

What My Customers Are Saying