Hi, I'm Kayla, owner and self taught pastry artist at the little round house!
I was born in Okc, Oklahoma and moved around the US in Mennonite communities most of my life. I grew up baking with organic and unbleached ingredients in a big family that made everything fresh from scratch, gardened, and farmed on a small scale. Mom would grind her whole wheat flour before every batch of fresh bread and kept her kitchen stocked with every spice and suppliment from the Whole Foods universe.
Because of the many hours I spent in the kitchen, I promised myself as a teenager I would never work in the food industry. So why I am I still in the kitchen? I've come to realize food isn't my life long passion but one of my love languages.
I am excited to share from the bits of what I have learned in this journey of natural baking, uncover myths and shortcuts in the home kitchen. I truly believe unbleached baking tastes so much better and is so much easier to grasp if you are fully equipped with the right recipes and directions. I will personally share some of my own unbleached methods that I've developed for moisture/flavor control in baked goods that are commonly made with bleached flour and bleached sugar cane. I am inspired by both American and European style recipes and developed my own hybrids that bring together the best of both methods. We will also explore natural alternatives for food allergies, artificial food colors and flavors.
I hope this studio will bring our local community of bakers together regardless of your method so that you can take away whatever you want to learn and apply it to your home or bakery!
Love and peace,