Well, more like two kitchens, one that we built in our pre-existing garage, converted into a catering-studio, and the other that I use in our personal home space. We live in a geodesic dome, nestled in the woods of central Oklahoma that we have always referred to as "the round house." The dome renovation is a long story and work in progress since 2009.
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 flour before every batch of fresh bread and to this day, the only time I truly enjoy the taste of bread is hot out of the oven. I especially took an interest in trying new things, learning to cook foods from many cultures, and I suppose that will never grow out of me. Because of the many hours I spent in the kitchen, I promised myself I would never work in the food industry. And why I am I still baking? I've come to realize food isn't my life long passion but one of my love languages. Its simple and yet profound how the gift of food will bring the best out of people and gather us together.
The Round House Bakery began as a fundraising street side bake sale and grew into a full time wedding and catering studio for 3 years. As our business grew I quickly realized how vast the baking demand was and how few people in the industry baked completely from scratch. My vision grew to reach home bakers instead of running a full time bakery. In 2018 we decided to steer the direction of things to make more time with the littles and begin sharing through workshops.
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 "natural" 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 methods that I've developed with moisture/flavor control in unbleached baking that brings back the lost natural flavors in baked goods that are commonly made with bleached flour and bleached sugar cane. I am inspired by both American and European 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,